Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

Description
Contributed by PressureCookerRecipes Y-Group
 * 6 servings.

Ingredients

 * 3 lb pork loin, off the bone and skin removed
 * 1 tbsp fennel seeds
 * 2 – 3 dabs of butter
 * olive oil
 * 8 cloves garlic
 * handful fresh rosemary
 * 4 bay leaves (depending on size)
 * 1 fennel bulb, sliced
 * ½ bottle chardonnay wine

Directions

 * 1) Preheat the oven to 400°F.
 * 2) Tie up your pork so it doesn't dry out.
 * 3) Season generously with salt and pepper and roll meat to cover in fennel seeds.
 * 4) In a roasting or casserole pan/dish sauté the meat in a little butter and olive oil and brown on all sides.
 * 5) Add in the garlic, herbs, fennel, and wine, then cover foil or parchment paper.
 * 6) Cook till the internal temp of the meat is 150°F.
 * 7) Pork loin off the bone cooks very quickly so watch it.
 * 8) Then let the meat rest on a plate while you make the sauce.

Sauce

 * 1) Add the rest of the butter and scrape off the goodies from the bottom of the pan.
 * 2) Remove any large bits.