PORK, POTATO, AND FENNEL CASSEROLE

Pork, Potato, and Fennel Casserole image

Provided by PalatablePastime

Time 14h30m

Yield 6 serving(s)

Number Of Ingredients 16

2 1/2 lbs lean pork tenderloin or 2 1/2 lbs boneless pork shoulder, diced
1 teaspoon chopped fresh thyme
1 teaspoon fennel seed, crushed
2 cloves garlic, minced
2 cups dry white wine
2 fennel bulbs
1/2 cup all-purpose flour
4 ounces pancetta, cut into thin strips
3 tablespoons olive oil
2 onions, thinly sliced
1 1/2 lbs new potatoes
salt (to taste)
black pepper (to taste)
1 1/2 teaspoons grated lemons, zest of
1/2 clove garlic, chopped
2 tablespoons chopped fresh parsley

Steps:

Place pork in a marinade of thyme, fennel seeds, garlic and wine for 6 hours or overnight.
Drain pork from marinade, reserving marinade, and pat pork dry.
Remove fronds from fennel and reserve; cut bulbs into 6 sections and set aside until needed.
Cook pancetta in 2 tbsp of the olive oil until the fat renders, then place pancetta in the bottom of crockpot.
In the remaining oil in pan, add onions, fennel, and potatoes and cook for 5 minutes.
Place vegetables into the crockpot.
Dredge pork in flour and shake away excess.
Add remaining 1 tbsp of olive oil to pan and cook pork until browned on all sides.
Add marinade to the pan, season with salt and pepper, bring to a boil and cook 2 minutes.
Place pork/marinade mixture into crockpot and stir everything together.
Cover and cook on low for 8-10 hours or until pork is tender and cooked through.
To serve, garnish with lemon zest, garlic, parsley, and fennel fronds before plating.