Florentine Pork Roast

Group 1
- 4 lb pork loin
- ½ tblspoon rosemary, crushed
- 2-4 garlic cloves, crushed
- 2 tblspoons olive oil
- salt and pepper to taste
- cooking paper, or aluminum foil, or plastic cooking bag

Group 2
- 3 large fennel bulbs, cleaned and halved
- 4 tblspoons olive oil
- 1 onion, chopped
- 1 cup chicken stock

group 3
- ½ cup thick cooking cream

- place pork loin on cooking paper or inside baking bag
- mix remaining group 1 ingredients and brush over pork loin
- wrap tightly, place in baking pan (better if on top of a rack inside pan with water underneath rack, to contain leaking liquids)
- place pan in preheat oven, and bake, on high, for about 80 min

- place group 3 ingredients in saucepan, halved fennel bulbs’ cut side down, cover pot and simmer, over low, until tender.

- Remove fennel bulbs from sauce pan and keep in warm place and save sauce

- When ready to serve, add cooking cream to sauce, over low heat, and stir for a minute or two until it thickens.

- Place fennel bulbs in platter, remove wrapping from pork loin, place meat portions over fennel bulbs, and pout over sauce.