michelle picker cooks

I had a hankering to cook something with red wine, so I decided to try this pork sirloin. The result was wonderfully moist and juicy.

I first preheated the oven to 180C (360F) and then seasoned the pork with salt, pepper and ground fennel. In a deep, oven-proof pot I heated some olive oil and quickly browned the pork on all sides. During this process I added a sliced onion and some finely diced garlic, followed by wedges of fresh fennel and thick slices of carrot. After allowing the vegetables to cook a little, I made sure they covered the bottom of the pot with the pork sitting on top. Next, I poured in half a bottle of red wine, bringing it to the boil before transferring the uncovered pot to the oven. When the pork was cooked, I took the meat out and rested it before carving, meanwhile transferring the pot back to the stovetop and reducing the liquid. I placed the sliced pork over the vegetables to serve.