Because the roast needs to marinate overnight, be sure to start this impressive entrée one day ahead.
This recipe calls for fennel fronds, the green leafy tops of the fennel bulb. Look for fennel with the fronds still attached at some farmers' markets or ask the produce manager at your supermarket to set some aside for you.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1½ teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.
Step 2
Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2½ hours longer.
Step 3
Using slotted spoon, transfer fennel wedges to processor; blend to almost-smooth puree. Transfer potatoes to large microwave-safe bowl; mash until smooth.
Step 4
Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper.
Step 5
Spoon pan juices from roasting pan into small saucepan. Spoon off fat and reserve.
Step 6
Increase oven temperature to 375°F. Return pork to oven. Roast until top browns, about 20 minutes. Let rest 15 minutes. Meanwhile, rewarm vegetable puree in microwave; transfer puree to serving bowl. Rewarm pan juices; season to taste with salt and pepper.
Step 7
Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.
