Loin of Pork With Fennel and Garlic

Submitted by Charlotte J

"I have a boneless pork loin in the refrigarator and needed to find a recipe. I found this on the Food Network site."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 (5 lb) pork loin, bone in, frenched and tied
• 6 garlic cloves
• 1⁄3 cup fresh rosemary leaf, chopped
• 2 tablespoons lemon zest (about 2 lemons)
• 2 teaspoons fennel seeds
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper

directions

1. Preheat the oven to 400 degrees.
2. Allow the pork to stand at room temperature for 30 minutes.
3. Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably.
4. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped.
5. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste.
6. 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.
7. Remove from the oven, transfer to a cutting board, and cover with aluminum foil.
8. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.