Loin of Pork in White Wine With Garlic, Fennel and Rosemary

Recipe by Chef Kate
READY IN: 1hr 10mins




  • Pre-heat the oven to 400°F.
  • Using kitchen twine, tie the loin so it holds together or, if you're lucky, your butcher will do it for you.
  • Season generously with salt and pepper.
  • Roll the meat in the fennel seeds till covered.
  • In 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.
  • Sear the pork on all sides (including the ends, until the meat is nice and golden all over.
  • If your pork is very lean (my preference), you may need to add a bit more olive oil during the braising process.
  • Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
  • Loosely tent the pan with foil and place in the pre-heated oven.
  • Roast until the meat thermometer reaches 150°F.
  • The 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.
  • Remove the meat to a platter and cover with the foil.
  • Add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
  • Pour on platter around the pork and enjoy.