Although the original recipe doesn't call for it, I stirred in about 1/2 cup of sour cream at the end to make a wonderful sauce. I served everything over egg noodles. Delicious!
Risa's original recipe can be found here: Porchetta
1 small pork sirloin roast
1 t fennel seeds
1 t hot pepper flakes
1/2 t sea salt
1 bay leaf
1 lemon, zested and juiced
sea salt and freshly ground black pepper
handful baby carrots, chopped
1 onion, chopped
3-4 garlic cloves, chopped
pinch dried rosemary
1 cup white wine (I used Chardonnay)
1 cup chicken broth
1 cup diced canned tomatoes, pureed
Preheat oven to 450°. Grind fennel seeds with flakes and sea salt; add bay leaf and grind. Add to a small bowl and mix in lemon zest. Rub mixture evenly over the pork roast, covering completely.
Add a little olive oil to an oven proof Dutch oven. Place roast, carrots, onion, garlic and rosemary in the pot and into the preheated oven. Immediately reduce heat to 350°. Roast about 30 minutes and stir in remaining ingredients.
Roast another 30-45 minutes or til roast is tender. Let roast rest in sauce for a few minutes before slicing.
Serve sliced pork and sauce over egg noodles.