Salt and Fennel Roasted Pork LoinCourse: DinnerCuisine: AmericanDifficulty: Easy
I love this dish. The flavors and the presentation are out of this world. This is a great dish for company or for a holiday dinner. This is one of my go to dishes for special occasions. I love fennel or anise and with pork it seems to work amazingly well. As far as side dishes, you have many options.
2 cloves garlic, minced
2 Tablespoons finely chopped fresh rosemary
2 Tablespoons fennel seeds, coarsely crushed
Fresh ground pepper
1 center cut boneless pork loin, 4lbs, with a thin layer of fat intact and the rack bones separated
1 Tablespoon olive oil
2 cups dry white wine
1 cup chicken broth
Fresh herbs for garnish
- On a cutting board, chop the garlic and 1 teaspoon salt together to create a paste. Transfer to a bowl and stir in 1 Tablespoon plus 2 teaspoons salt, rosemary, fennel seeds, and 1 1/2 teaspoons pepper. Rub the pork all over with the salt herb mix. Transfer to a plate and cover. Refrigerate for at least 12 hours or overnight. No more than 24 hours. Remove from refrigerator 3 hours before cooking to bring to room temp.
- Preheat oven to 450. Drizzle pork with olive oil. Place in a roasting pan with a V shaped rack. Scatter bones on bottom of the pan. Pour in 1/2 cup of the wine. Roast for 15 minutes. Reduce oven to 350. Add another 1/2 cup of wine and roast 30 minutes longer. Pour in another 1/2 cup of the wine and roast until and instant read thermometer reads 145-150, about 30-40 minutes more. Transfer pork to a cutting board and tent lightly with foil. Allow to rest for 15 minutes.
- Remove rack from pan and place roasting pan over high heat. Add remaining 1/2 cup wine and bring to a boil. Scraping up and browned bits from bottom of pan. Add the broth and return to a boil and cook until sauce is reduced by half, 3-4 minutes. Strain into a gravy boat.
- Garnish platter with an array of fresh herbs, carve pork into thin slices before plating. Serve with sauce on side.