Brined Roast Pork Loin with Fennel Jus, Fennel Flan and burnt Carrots and Goat Cheese

This is definitely a weekend dish – or an after the holidays and boxing all the ornaments up type of meal.

The recipe is a lot easier than it looks. It just takes some time and a little planning. Brine the day before. Start the flan around 3pm,  then cover it once done.  The awesome Fennel Jus just needs a few stirs here and there. We used a pork loin roast from Costco.

Oh…and the house will smell awesome while cooking all this.

The girls loved the Pork and Fennel Jus and I’m glad they tried the Fennel Flan (they weren’t big fans.) The flan was a first for me too, both cooking and trying. It went great with the pork and very subtle. The carrots and goat cheese were a hit with it.

Hope to make it an after holiday tradition.

5 Big Stars for both the Pork and Carrots.

Pork Roast from Chanterelle Cookbook by David Waltuck

Carrots from Seven Fires – Francis Mallmann

Fennel Jus – Fennel, garlic, onion, chicken broth and a bit of Pernod

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