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French   -   Roast Pork Loin Scented With White Wine And Aniseeds   adapted from Pedaling Through Provence by Sarah Leah Chase

  • 1 1/2 Cups Dry White Wine
  • 2 Tablespoons Anise Seed
  • 1/4 Cup Olive Oil
  • 1 Medium Onion -- Finely Chopped
  • 1 Teaspoon Thyme
  • 2 Teaspoons Marjoram
  • 2 1/2 Cups Bread Crumbs
  • 1/2 Cup Dried Cherries
  • Salt And Pepper -- To Taste
  • 5 Pounds Pork Loin -- Butterflied
Directions Preheat oven to 300 degrees. Line a roasting pan with a large sheet of foil. Combine wine and anise seeds in a small saucepan and bring to a simmer over medium heat. Let simmer for 5 minutes and remove from heat. Heat oil in skillet. Add onions, thyme and marjoram. Saute until the onion is soft about 7 minutes. Add bread crumbs and cherries if using. Continue to cook until crumbs are lightly browned about 10 minutes. Season with salt and pepper. Remove from heat. Spread the bread crumb mixture evenly over the butterflied pork loin. Then roll the pork back into its original form. Secure with string. Place in the roasting pan. Spoon the wine mixture over. Secure foil around the pork. Roast the pork for 3 hours. Open the foil and roast for another 1 hour or until the meat is lightly browned. Baste occasionally. Let rest, then carve and serve.
Serves 6
Time to Make 0:00

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