Loin of Pork with Fennel and Garlic

Show: Barefoot ContessaEpisode: Halloween for Grownups

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 10 min
Inactive Prep: 50 min
Cook: 1 hr 0 min
Total:: 2 hr 0 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Bone-In Pork Roast with Broccoli Rabe, Sweet Italian Sausage, and Roasted Peaches

Picture of Loin of Pork with Fennel and Garlic Recipe

Photo: Loin of Pork with Fennel and Garlic

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 11

View all 11 Pork Collections

Comments & Reviews

recipe Loin of Pork with Fennel and Garlic
Beth Gansevoort, NY 11-15-2009
Flag

Great recipe
Rated: 5 stars out of 5

This made a very impressive presentation for something that is so easy to make. I followed Ina's advice in the Back to... Basics cookbook and removed it from the oven at 138 degrees. My guests were late to arrive so the roast sat under aluminum foil for about 45 minutes and although it didn't look as pink as in the picture, I thought it was done perfectly. It made the house smell great, too.Read more
recipe Loin of Pork with Fennel and Garlic
christena pleasant hill, CA 10-31-2009
Flag

Perfect!
Rated: 5 stars out of 5

I followed the recipe exactly, the only thing I would do differently will be to keep my eye on the temp and take it out to... tent earlier than her 140. But sure to be made over and over in the futureRead more
recipe Loin of Pork with Fennel and Garlic
NANCY Anytown, PA 10-30-2009
Flag

Answer for Michelle
Rated: 5 stars out of 5

I just watched this episode and the loin was not in a crown formation, but just laid out lengthwise. It appeared to be tied... around the meat in several places between the ribs. Perhaps to keep the meat evenly round - the resulting chops were very round in shape. Hope this helps. I'm planning to make it, too, for a special occasion next week (I had to give it a rating or I couldn't post this, so I hope it really is a 5-star dish!).Read more
recipe Loin of Pork with Fennel and Garlic
Michelle Somerville, MA 10-27-2009
Flag

Question for you folks....
Rated: 5 stars out of 5

Why or how exactly does the pork tenderloin need to be tied? My butcher understands that I need it "bone in" and "frenched"... but was questioning about why I would tie it? Does it resemble a crown roast while being cooked? Missed the 1st half of this episode so I only got a look at the finished product. I'm planning to cook this on Friday (the 30th) so I'm hoping to straighten this out before then. Read more
recipe Loin of Pork with Fennel and Garlic
Nancy Dana Point, CA 10-24-2009
Flag

Yummy, easy and quick!
Rated: 5 stars out of 5

I used a regular pork loin without bones and it was done in 30min, rested 15. It's a little too salty and zesty. I recommend... 2t salt and 1 T zest.Read more
recipe Loin of Pork with Fennel and Garlic
RON Dallas, TX 06-28-2009
Flag

Great pork loin
Rated: 5 stars out of 5

I made it as the recipe as written adjusting a little for a slightly smaller pork roast. It was moist, savory and delicious.... I sauteed some mushrooms in the drippings with a little butter and served it up with kale with potatoes. Delicious!Read more