Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Nice for a elegant dinner--wonderful aroma and taste.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. In a processor blend fennel, snipped rosemary, garlic, salt, pepper and 1 T oil until it forms a chunky paste.
  3. Spread 3/4 mixture on roast. Roll up roast and tie. Thread the rosemary sprigs through the ties on the top side of the roast. Place a few small slits in the top of the roast and brush with olive oil. Spread remaining mixture on top of roast.
  4. Place roast in rack and bake 15 minutes. Reduce heat to 400°F; drain fat and place veggies around roast in pan. Bake 15 minutes more.
  5. Add 1/2 of the broth to the pan and bake 50-60 minutes.
  6. Baste roast with remaining broth every 15-20 minutes.
  7. Remove from oven on to platter and make a sauce with the juices and drippings in pan.
  8. Serve with roasted potatoes, rice, mashed potatoes or whatever you like.

Reviews

(1)
Most Helpful

Wow great pork loin. The rub is delicious and fresh. I had a smaller loin so it took about 50 minutes total cooking time. I chopped all my vggies chunky. I added some fingerling potatoes and the rest of the fennel. We will definitely be making this again.

susie cooks November 08, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a