Italian-Style Slow-Roasted Pork Roast with Oranges & Onions

Directions

Day before

1Combine onion and orange slices in roasting pan (without rack). Diagonally score fat-side (top) of pork about 3/4-inch deep in a diamond pattern. Rub garlic, then fennel seeds into top of pork. Season well with salt and pepper. Place pork on top of onion and orange slices. Cover with plastic wrap; refrigerate overnight.

Day of meal

1Preheat oven to 275 degrees. Remove plastic wrap. Bake uncovered, 7-8 hours.

2Remove from oven. Carefully place roast on clean platter; let rest. As roast rests, ladle hot juices into gravy separator. Reserve de-fatted juices (au jus); keep warm. Reserve onions if desired.

3Serve au jus with pork.

Note

1You can thicken the jus by adding 2 Tbs cornstarch and 2 Tbs cold water in small bowl; stir it into the de-fatted juices. Bring to simmer and cook, whisking, 2 min.