Pork Loin with Verjus and Fennel

Pat has been the manager of Navarro’s tasting room for over twenty years. Her meals are a testament to her tasting skills.

1 four to five pound pork loin
1/2 cup fennel leaves (packed) or 1/4 cup fine chop fennel root
1 1/4 cup Verjus
1 cup dry white wine (Navarro
Gewürztraminer)
2 cloves garlic, minced
1/4 teaspoon fresh ground
black pepper
1/2 cup chicken stock

Mix all ingredients except pork and 1/4 cup Verjus in large glass bowl or baking dish. Pierce pork so that liquid can penetrate. Marinate at room temperature at least 2 hours or marinate a few hours in the fridge, then take out 2 hours before cooking so it reaches room temperature.

Preheat oven to 425º and bake for 20 minutes. Reduce heat to 350º and cook for 1 to 1 1/2 hours, basting every 20 minutes.

Remove pork to a carving plate and pour and scrape drippings into a pan. Add 1/4 cup Verjus and chicken stock and reduce for 20 minutes. Slice pork and serve with the sauce.

Serves Four

Pat Daniels
Navarro Vineyards
Philo, CA