1/5 Photos of Loin of Pork in White Wine With Garlic, Fennel and Rosemary
1 hr 10 mins
Chef Kate's Note:
This is a Jamie Oliver recipe which we tried when I was trying to convince two friends they would like fennel. It was so fabulous that it's become a staple. The finished roast is marvelous and leftovers (if you have any) are just as good warmed up or made into sandwiches. We generally make an apple and pear compote (apples, pears, lemon juice in a gratin dish in the oven beside the pork) to go with it. A fabulous meal, good enough for a holiday dinner.
My Private Note
Units: US | Metric
- 1 (3 lb) boneless pork loin, trimmed of any skin and excess fat
- salt & fresh ground pepper
- 1 tablespoon fennel seed
- 2 -3 tablespoons unsalted butter
- 1 -2 tablespoon olive oil
- 8 garlic cloves, skin on
- 1/3 cup fresh rosemary
- 4 bay leaves, preferably fresh
- 1 fennel bulb, sliced
- 1 (750 ml) bottle Chardonnay wine
- 1Pre-heat the oven to 400°F.
- 2Using kitchen twine, tie the loin so it holds together or, if you're lucky, your butcher will do it for you.
- 3Season generously with salt and pepper.
- 4Roll the meat in the fennel seeds till covered.
- 5In a casserole, roasting pan or large saute pan which is oven proof, melt half the butter and half the olive oil over medium high heat.
- 6Sear the pork on all sides (including the ends, until the meat is nice and golden all over.
- 7If your pork is very lean (my preference), you may need to add a bit more olive oil during the braising process.
- 8Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
- 9Loosely tent the pan with foil and place in the pre-heated oven.
- 10Roast until the meat thermometer reaches 150°F.
- 11The pork cooks rather quickly, so check after about 30-35 minutes; depending on your oven it should be done within about three-quarters of an hour.
- 12Remove the meat to a platter and cover with the foil.
- 13Add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
- 14Pour on platter around the pork and enjoy.
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Nutritional Facts for Loin of Pork in White Wine With Garlic, Fennel and Rosemary
Serving Size: 1 (403 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 629.5
- Calories from Fat 314
- Total Fat 34.9 g
- Saturated Fat 12.6 g
- Cholesterol 153.0 mg
- Sodium 142.3 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 1.9 g
- Sugars 1.2 g
- Protein 45.8 g