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18 December 2012,21:58 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

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.


  • 2 large rosemary sprigs
  • 6 garlic cloves, peeled
  • 500 grams pork filet, trimmed
  • 6 tablespoons Cooking oil
  • 4 Florence fennel bulbs, trimmed and cut into
  • Wedges, central core removed
  • 500 grams white wine
  • 100 grams mascarpone cheese
  • Salt and pepper
  • Rosemary sprigs, to garnish

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