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Fennel Pollen for Delicous Pork Recipe??

15 years ago

The recipe below is delicious, I just don't think I ever used the fennel pollen that it calls for. Does McCormick make it or do you think I have to order it?

Thank you!

Here is a link that might be useful: Pork Roasted The Way The Tuscan Do

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Comments (5)

coconut_nj
15 years ago
Oh, I don't think you're going to find that by McCormick. She does show a couple of resources and in her Amazon store it only shows those two also. The ten dollar Pollen House one or the $22 one from Chef Shop. Sounds like a good reason to grow fennel and collect the pollen. Smiles. If you want to check it out I did find that Spice House has a smaller size that is similiar to the Pollen House prices. If you don't want to invest or wait to get the pollen I'd just find some fennel with as much blossoms and use them in the recipe.

Here is a link that might be useful: Spice House
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BeverlyAL
15 years ago
I have the Fennel Pollen, just don't remember where I ordered it from. I've made the recipe and didn't find it all that great. Definitely not worth the buy of the fennel pollen.
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Pork Roasted the Way the Tuscan Do This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch! 2 teaspoons fresh chopped sage 2 teaspoons fresh chopped rosemary 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 teaspoon fennel pollen 4 tablespoons extra virgin olive oil 1 pork tenderloin, trimmed 1 loaf crusty baguette On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together. Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string. Preheat an oven to 375Â°F. Place the pork on a baking sheet and roast until done, 155 to 160Â°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes. Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve. Serves 4 Here is a link that might be useful: Tuscan Pork
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lorijean44
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I've made the recipe and found it absolutely delicious!! The bread gets flavored by the meat juices and herb rub. I love it. IMHO, the fennel pollen added a unique background flavor that would be difficult to reproduce using a substitute. I ordered the fennel pollen online. I personally found it worth the purchase.

Lori :D
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nandina
15 years ago
Several years ago I became addicted to fennel pollen when it was served on a salmon dish. I was not familiar with it and asked the chef to show it to me, which he did, about 2 tablespoons full in a tiny box for which he told me he paid $25.00 an ounce wholesale. One look was enough and I knew growing my own would be easy as I already had fennel plants in my flower garden. The foliage is useful in bouquets or as a seasoning for fish and salads.

So, find a spot for a few fennel plants in your garden. They are perennial with attractive foliage and easy to grow. Toward mid-summer begin watching for the very first sign of flowering. It will be an umbrel with very tiny unopened buds on the ends of the umbrel 'spokes'. You want to remove this umbrel on the day that it breaks out of its surrounding sheath. You will figure this out when you see it happening. Now, the trick is to remove the tiny, pollen buds from the umbrel for drying. After trial and error I found that the pollen sacs should be removed while they are fresh and combing carefully through the umbrel with a very fine-toothed comb over a paper towel worked best. Then the paper towel is placed in an uncovered box and the pollen buds allowed to dry for future use or they can be used fresh.
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sally2_gw
15 years ago
I was going to suggest just growing your own, but Nandina did one better. I saw an episode of Iron Chef where fennel was the featured ingredient. That was the first time I saw fennel pollen being used for cooking. I just had to try some from my own plants, which happened to be blooming at the time. I did, and loved the flavor....but, I now know how to collect the pollen properly. Thanks, Nandina.

Sally
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