Loin of Pork With Fennel and Garlic
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2267.96 g pork loin, bone in, frenched and tied
- 6 garlic cloves
- 78.78 ml fresh rosemary leaf, chopped
- 29.58 ml lemon zest (about 2 lemons)
- 9.85 ml fennel seeds
- 29.58 ml olive oil
- 14.79 ml Dijon mustard
- 14.79 ml kosher salt
- 4.92 ml fresh ground black pepper
directions
- Preheat the oven to 400 degrees.
- 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.
- 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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RECIPE SUBMITTED BY
Charlotte J
United States