ROAST PORK FILET WITH ROSEMARY AND FENNEL

Preparation Method :

• Break the rosemary into short lengths and cut the garlic into slices.
• Pierce the pork with a sharp knife and insert the pieces of rosemary and garlic evenly all over the filet.
• Heat half of the oil in a frying pan. Add the pork and fry for 5 minutes or until browned all over.
• Lightly oil a roasting pan. Add the fennel and drizzle with the remaining oil.
• Place the pork on top, season generously and roast in a preheated oven, 450°F, for 20 minutes.
• Pour the wine into the frying pan and simmer until reduced by half. Stir in the mascarpone and salt and pepper to taste.
• To serve, cut the pork into slices and arrange on a warmed serving dish with fennel wedges.
• Pour the sauce into the roasting pan and put on the heat.
• Using a wooden spoon, stir all the tasty bits into the sauce, then spoon over the pork and fennel.
• Garnish with rosemary sprigs.