The Recipe

Rosemary Pork Roast with Fennel and Green Olives

Name: Rosemary Pork Roast with Fennel and Green Olives
Yield: Serves 8
Ingredients: 3 tablespoons chopped fresh rosemary leaves; 2 tablespoons minced garlic; 1 boned pork loin roast (about 3 lbs.), strings removed, rinsed, and dried; Kosher salt; Pepper; 1/3 pound thinly sliced prosciutto; 2 tablespoons olive oil; 3 pounds fresh fennel, bulbs stemmed, cored, and cut into wedges, plus 1/2 cup chopped fronds; 2 cups dry white wine; 1 cup pitted green olives, halved

COOK TIME : a few secondsPREP TIME : a few seconds

By SunsetFrom Myrecipes

Rosemary Pork Roast with Fennel and Green Olives

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Ingredients

DESCRIPTION

Pork loin is slathered with resiny rosemary and set on a bed of fennel in this recipe for Rosemary Pork Roast with Fennel and Green Olives. A great main-dish choice for company.

INGREDIENTS

3 tablespoons chopped fresh rosemary leaves
2 tablespoons minced garlic
1 boned pork loin roast (about 3 lbs.), strings removed, rinsed, and dried
Kosher salt
Pepper
1/3 pound thinly sliced prosciutto
2 tablespoons olive oil
3 pounds fresh fennel, bulbs stemmed, cored, and cut into wedges, plus 1/2 cup chopped fronds
2 cups dry white wine
1 cup pitted green olives, halved

DIRECTIONS

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NUTRITION