Prep 10 mins
Cook 1 hr
This is a recipe from Canadian Living On-line. I will be making this again, although I will increase the amount of herbs used. My husband and I found the recipe as is, a bit bland. Hope you enjoy it.
- 1 teaspoon fennel seed
- 6 minced garlic cloves
- 4 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon vegetable oil
- 1 teaspoon dry mustard
- salt and pepper
- 1 (2 1/4 lb) double boneless center cut pork loin roast (about 1.125 kg)
- Using a mortar and pestle crush fennel seeds, place in a small bowl.
- Mix in garlic, thyme, oil, dry mustard and salt & pepper to form a paste. Rub all over roast.
- Place roast on a rack in roasting pan. Roast in centre of a 325°F (160°C) convection oven until meat thermometer insterted in the middle registers 160°F (70°C) - about 80 minutes.
- Transfer to cutting board, tent with foil & let stand 10 minutes before slicing.
- If cooking in a conventional oven, set temperature to 325°F (160°C) and roast on middle rack for approximately 2 hours.
This smelled wonderful while cooking and the flavor was good, but mine was a little dry - think it would have been better if cooked covered instead of open in the oven.
The fennel, thyme and garlic formed an excellent combo for seasoning our Pork Roast. I loved the depth the herbs gave, and thought it worked quite well in this recipe. I will definitely make this again. Thank you for sharing your recipe, WendyinGermany. Made for Spring 2012 Pick-A-Chef.
This is a good recipe that just needed some additional spices to take care of the blandness the chef spoke about. I found it surprising that she didn't increase the spices herself before posting the recipe. I do not have a mortar and pestle so I put the fennel seeds into a small ziplock bag, sealed it and pounded it with a heavy utensil until the seeds were broken up. I added to the spices as follows. I put in 1 teaspoon of salt, 1 teaspoon of black pepper and 1 teaspoon of smoked paprika. I realized as I was typing this review that I somehow neglected to add the dry mustard...but did use all the other ingredients. It was tasty, tender, and slightly moist. Next time I would add 1 cup of boiling water to the pan 1/2 before the dish is finished so that there will be more juices for the meat and sweet potatoes to absorb while resting. The Sweet Potatoes are this chef's accompanying Roasted Sweet Potatoes. MADE FOR SPRING PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0