Roast Pork Loin With Fennel-Pepper Rub

Name: Roast Pork Loin With Fennel-Pepper Rub
Prep time: 2 h
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: 4-6 serving(s)
Ingredients: 3 -3 1/2 lbs pork loin, preferably with the bone; 1 garlic clove, cut in half; 1 tablespoon peppercorn (1 tablespoon of ground black pepper works fine); 2 teaspoons fennel seeds; 2 teaspoons kosher salt; 2 tablespoons olive oil

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Recipe by Party of four

This recipe was easy to make and the texture, taste and smell were awesome! One of my favorites, it's absolutely delicious. This came from "Every Woman's Guide to Eating During Pregnancy" Martha Rose Shulman and Jane L. Davis. page 184 "The pork loin can marinate all day in the refrigerator. Once cooked, it will keep for 3 or 4 days and can be served cold"

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READY IN: 3hrs 30mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

3 - 3 ¹⁄₂

lbs pork loin, preferably with the bone
1

garlic clove, cut in half
1

tablespoon peppercorn (1 tablespoon of ground black pepper works fine)
2

teaspoons fennel seeds
2

teaspoons kosher salt
2

tablespoons olive oil

DIRECTIONS

1. Place the pork loin on a wide plate and rub with the garlic. Grind together the peppercorns, fennel seeds, and salt, or crush with the bottom of a heavy skillet. Cover the pork with the spice mixture, rubbing it into the pork in a thick layer. Drizzle on the olive oil and continue to massage the spice rub into the meat. Keep picking up the rub that falls onto the plate and gradually work it all into the meat. Cover with plastic and refrgerate for 2 hours.
2. Remove from the refrigerator and let sit at room temperature for 30 minutes. Preheat oven to 325 F.
3. Place the roast on a rack in a roasting pan and roast for 1.5 - 2 hours, until an instant-read meat thermometer reads 155 F when the loin is pierced in several places. Do not touch the bone when taking the temperature, as it will be hotter than the meat.
4. Let stand at room temperature for 20 - 30 minutes to reabsorb the juices, then serve.

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