Braised Loin of Pork with Fennel, Kohlrabi, and other Root Vegetables

3 lbs boneless loin of pork

2 whole kohlrabi, peeled and cut in half

1 medium size bulb of fennel, cut in quarters

6 whole carrots, peeled

4 medium potatoes, peeled

4 small onions, peeled

2 bay leaves

1 tsp dried herbed garlic

Black pepper to taste

2 tbsp olive oil

1 cup red wine

1 cup salt-free chicken stock

For the Roasted Potatoes:

1 tbsp butter

2 tbsp of olive oil

To finish sauce after cooking:

1 tbsp corn starch

3 tbsp wine or water for thickening

Rub the pork loin with the herbed garlic and black pepper.

Add the oil to a large cast iron pot and place over medium heat.

Add the pork loin and brown on all sides.

Remove the pork loin and deglaze with the red wine and chicken stock.

Place two carrots in the center of the pot and lay the pork loin on top of the carrots.

Add the bay leaves and whole onions.

Cover and simmer on top of the stove for one hour.

Remove the cover and add all the peeled vegetables, except the potatoes.

Place the uncovered pot in a 375 degree oven and cook for about 75 minutes.

(You want to maintain about a 1/2 inch of liquid during the oven cooking time. If the liquid starts to evaporate, add a little more stock or water).

After 15 minutes, add the butter, oil and potatoes to a small baking dish and place in the oven. Turn every 15 minutes.

The roast and potatoes should finish cooking at the same time.

When finished, remove the roast and hold on the side to finish the gravy.

Remove the vegetables and place on a platter to keep warm.

Skim as much fat from the pot as you can, leaving as much liquid as possible.

Over a low heat, blend the corn starch and wine to remove all lumps and add to the pot. Stir lightly with a wooden spoon for about 3 minutes.

To serve, cut two 1/2 inch slices of the roast per portion.

Serve with one piece each of the fennel, kohlrabi, carrots, onion and potatoes.

Ladle the sauce over the sliced pork or serve on the side in a gravy boat.