Pork happens to be one of my favorite meats. Yet strangely, I don't seem to eat it very often. I like the way the meat has a ton of flavor, and yet it doesn't feel too heavy. Tonight I'm hoping to fix up a loin of pork and chow down on a delicious feast. The flavor in this recipe comes from a fennel and garlic paste that is generously rubbed on the outside. After roasting for over an hour, the flavor is sure to penetrate through and make for a wonderful Sunday dinner. To get the recipe, just
Note: This recipe is for a frenched bone-in loin, but if you can only find the boneless, I'm sure it will be quite tasty.
1 (5-pound) loin of pork, bone in,"frenched" and tied
6 garlic cloves
1/3 cup fresh rosemary leaves, chopped
2 tablespoons lemon zest (about 2 lemons)
2 teaspoons fennel seeds
2 tablespoons good olive oil
1 tablespoon Dijon mustard
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F. 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 F.
- 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.