HAD PORK IN THE FREEZER SO HERE IS MY RECIPE: ENJOY DAN:

CROCKPOT PORK SIRLOIN ROAST WITH FENNEL by CHEF DAN:


Serves 4



INGREDIENTS:



1 Pound boneless pork roast

1 cup black beans

2 cups beef broth

1 (16oz) can diced tomatoes

1 teaspoon fennel seed

1/2 teaspoon sage

1/2- teaspoon dried thyme leaves

1/2- teaspoon chili powder

1/2- teaspoon rosemary

1/2- teaspoon dried oregano

1/4- teaspoon whole black peppercorns

1//2 teaspoon salt

2 garlic cloves, minced

1 onion, thickly sliced

1 fennel bulb, cut into 1-inch pieces

2 teaspoons OUZO



DIRECTIONS:



1. Toast the fennel seed, sage, thyme, chili powder, rosemary, and black peppercorns in a heavy skillet over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, about 1-3 minutes.

2. DO NOT LET THE SPICES BURN.

3. In a spice grinder or a mortar and pestle add toasted spices plus sea salt, garlic, and OUZO.

4. Grind to a paste.

5. Score the fat layer of the pork roast with a sharp knife.

6. Rub the spice paste all over the roast.

7. In a skillet with a little olive oil brown roast until well browned.

8. Spread the sliced onions and fennel, diced tomatoes, black beans in the bottom of the crock-pot.

9. Place the roast on top of the onion, sliced fennel, tomatoes, and beans.

10. Add beef broth.

11. Cook on low 6-7 hours or on high for 3-4 hours.



ENJOY DAN: hallelujah