Berkshire Pork Roast with Fennel, Corn, and Stone Fruit
SERVINGS: 8 servings
PREP TIME: 30 minutes
TOTAL TIME: 3 hours 20 minutes
COURSE: Main
Sweet stone fruit. Golden corn. Two of summer's greatest hits, perfectly matched with our decadent Berkshire pork. The meat is marinated in Dijon mustard, fresh herbs, and fragrant fennel seed; then, roasted until tender and juicy. The fruit, corn, and fennel go in at the last minute to brown as well. The result? An elegant seasonal dinner (and some seriously flavor-packed pan drippings).
Ingredients
For the Pork Roast:
- ½ cup Dijon mustard
- 1 Tbsp. ground fennel seed or fennel pollen
- 1 bunch fresh rosemary—stems removed, lightly chopped, and reserved
- ½ bunch fresh thyme—stems removed, leaves only. Reserve stems for cooking the roast
- 8-rib, bone-in Berkshire pork roast, trimmed and tied
- Kosher or sea salt and cracked black pepper, to taste
- 2 cups of Citarella Chicken Bone Broth
For the Vegetables and Fruit:
- 4 plums—washed, pitted, and quartered
- 2 nectarines—washed, pitted, and quartered
- 2 large fennel bulbs—washed, quartered, and sliced ¼-inch thick
- 1 large red onion—peeled, cut in half, and sliced ¼-inch thick
- ½ cup extra-virgin olive oil
- 1/3 cup white balsamic vinegar
- Sea salt and pepper, to taste
- 2 ears of corn, kernels only
Instructions
For the Pork:
- Marinate the roast 6-8 hours, or the day before cooking: Combine the mustard, ground fennel, and herbs; then, smear a thick layer all over the surface of the roast. Season well with salt and pepper. Cover and place in the refrigerator.
- Remove the pork about an hour before cooking so it comes to room temperature. Preheat oven to 450°F.
- In a large roasting pan fitted with a rack, cook the pork for 30 minutes at 450°F; then reduce the oven to 325°F. Pour the broth in the base of the roasting pan and add the thyme and rosemary stems. Cook an additional 1.5-2 hours, depending on the size of the roast. (About 15 minutes per pound.) Meat should be cooked to at least an internal temperature of 145°F, depending on desired doneness.
- Remove from the oven and let the meat rest for 20 minutes before slicing. Reserve pan juices to serve with the dish.
- Add all ingredients except the corn to a large mixing bowl. Toss to combine and spread evenly on a baking dish. Season with salt and pepper.
- Place in the oven during the last 15 minutes of the pork's roasting time. Cook for 30 minutes or until golden-brown, tossing occasionally. Add the corn and cook an additional 5 minutes.
- To serve, slice the pork and place on a platter. Spoon any pan drippings on top of the sliced meat. Serve with the roasted vegetables and fruit.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
