Pork Snork

Pork roast with herbes de provence and pepper, polenta, pan-roasted Brussels Sprouts with pancetta, garlic, and shallots, and braised fennel.

Pan-Roasted Brussels Sprouts
In a large enameled cast iron pot (Le Creuset or the like) heat 2 tbsp olive oil and 1 tbsp butter. Toss in some chopped pancetta, let it render out a bit. Add the Brussels Sprouts (trimmed, naturally) and stir them around, let them brown. Coarsley chop 2 cloves of garlic and add to the pot. Do not cover these! If you cover them, they sweat, moist little cabbages that they are... and will not be tasty. Season with salt and pepper. You can also use sliced shallots, if you like. I do. I also used pine nuts, but pecans would be just as tasty!