Directions:
- In a mortar or heavy bowl crush the fennel seed and salt with the pestle.
- Add the flour, pepper and herbs, mix thoroughly, then rub this mixture over the roast.
- Cover the bottom of a heavy Dutch oven with a thin layer of cooking oil.
- Brown the roast on all sides, then pour into the pot the wine, broth and apple juice.
- Smash the garlic with the flat side of a knife and throw it into the pot, too.
- Put a lid on the pot and shove it into a 325 oven for 2 1/2 to 3 hours.
- Remove the pork to a warm dish.
- On an oven burner bring the pot liquids to a boil, then remove from heat and stir in the sour cream.
- Slice the meat and serve some sauce over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 513.69 Kcal (2151 kJ) | ||
| Calories from fat | 190.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.2g | 33% | |
|---|---|---|---|
| Cholesterol | 177.33mg | 59% | |
| Sodium | 963.71mg | 40% | |
| Potassium | 1250.95mg | 27% | |
| Total Carbs | 10.67g | 4% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 61.38g | 123% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 3.2mg | 18% | |
| Calcium | 114.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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