From What’s in Season: Cooking with Fennel

 

Bay Wolf Chef de Cuisine Louis Le Gassic used to work at a butcher shop where he became an expert in preparing meats, such as this rib-end pork roast. He frenched and butterflied the roast for us to photograph as he prepared this dish, but he suggests you could ask your butcher to french and butterfly the roast for you. 

Serves 10

1 ten-rib end pork roast, frenched and butterflied
10 tablespoons fennel seed, toasted and ground
Salt and pepper
1 bulb fennel, sliced ⅛ inch thick
Olive oil
Cook’s twine

pork-prep

Preheat oven to 325°.

“French” the roast by carving the meat away from the bone ends as in the photo at top left. “Butterfly” the roast by slicing part-way down its length so you can lay it open flat on the cutting board (left center photo). Season the inside of the roast with a third of the toasted, ground fennel seed, plus ample salt and pepper (lower left photo).

As in the top right photo, lay the fresh fennel slices over the spices on the roast and then roll up the roast, tying it securely at the center (right center photo) first before tying between each bone moving outward both directions from the center.

Rub the roast with olive oil and season the outside with salt and pepper and the remaining ground fennel seeds (as in the lower right photo), then place on a rack in the preheated oven. Roast until the meat has reached an internal temperature of 145–150°. Remove from the oven, cover with a tent of aluminum foil, and allow roast to rest for 20 to 30 minutes. To serve, slice the roast straight down between the bones, removing string as you go.