Herb-Roasted Pork Loin with Gremolata

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Roast:
  • One 3-pound boneless pork loin roast, trimmed
  • 1/4 cup fresh rosemary, chopped
  • 4 cloves garlic, roughly chopped
  • 1 teaspoon fennel seed
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons extra-virgin olive oil
  • Gremolata:
  • 1 cup packed fresh parsley leaves, chopped
  • 1 teaspoon lemon zest, from 1 lemon
  • 1 tablespoon lemon juice, from 1/2 lemon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
Directions
Watch how to make this recipe.
  • For the roast: Remove the pork loin from the fridge 30 minutes before cooking. Preheat the oven to 400 degrees F.

  • Place the rosemary, garlic and fennel seeds in a small pile on a cutting board. Run your knife through the pile a few times to chop everything finely and mix the ingredients together. Place the herb mixture in a small bowl and stir in the salt and olive oil to make a paste. Set aside.

  • Using a sharp paring knife, make ten 1-inch-deep incisions in the top and sides of the pork loin. Rub the herb paste all over the roast, especially in the cut surfaces. Tie the roast in three spots using butcher's twine. Transfer to a rimmed baking sheet.

  • Roast to an internal temperature of 145 degrees F, about 40 minutes. Remove the roast from the oven and allow to rest for 10 minutes before slicing.

  • For the gremolata: While the roast rests, whisk together the parsley, lemon zest, lemon juice, salt, pepper and olive oil in a small bowl.

  • Serve the gremolata alongside the sliced pork.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    04:18

    Not what you're looking for? Try:

    Roasted Pork Loin with Cider and Chunky Applesauce