Photo: Loin of Pork with Fennel and Garlic Recipe
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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By TheSilverStreak
Babylon, NY
on December 26, 2012
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I made this for a holiday dinner, after reading all the reviews. I cut the salt by half, used kosher salt and still the crust was too salty, but most of the meat tasted bland. Those were the only modification I made; followed everything else to the 'T". I don't think I'll make this again.
By sfvdeb
Bel Canyon, CA
on December 13, 2012
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As much as I love Ina Garten's recipes (and I make lots of them, this one was not a keeper. I followed the recipe exactly and it was way too salty. So salty, in fact, that it even overpowered the rosemary - which is hard to do. Next time, I'll try the pork roast with the vegetables instead.
By TarzanaRick
Tarzana, CA
on May 22, 2012
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Loved it! Definitely use fresh breadcrumbs, and use a bread that you really like the flavor of. The stuffing plays a major role in the flavor of this roast. I made a rub consisting of salt, pepper, thyme, rosemary, sage and Dijon, and smeared that on the roast before popping it in the oven. My guests were all wowed, and I owe it all to Ina!
Read all 42 reviews