Loin of Pork with Fennel and Garlic

Total Time:
2 hr
Prep:
10 min
Inactive:
50 min
Cook:
1 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 (5-pound) loin of pork, bone in,"frenched" and tied
  • 6 garlic cloves
  • 1/3 cup fresh rosemary leaves, chopped
  • 2 tablespoons lemon zest (about 2 lemons)
  • 2 teaspoons fennel seeds
  • 2 tablespoons good olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
Directions
  • Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.

  • Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.


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    This recipe is featured in:

    Fall Produce Guide