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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Pork Loin With Fennel And Garlic

on February 18, 2014

 

Fennel And Garlic Crusted Pork Loin

I found a beautiful 3-pound boneless pork loin I just couldn’t pass up. I knew Steve and I wouldn’t be able to finish off that much pork so decided I’d cook the whole pork loin off by cooking a Roasted Pork Loin With Fennel And Garlic served with my Farro With Cranberries Pineapple And Pistachios.

There will definitely be a lot of the pork left over so I’m playing around with a couple of spin-off dishes I could make using the flavors of this pork loin. That story’s for another time.

Fennel And Garlic Pork Loin (2)

Fennel And Garlic Pork Loin (1)

Fennel And Garlic Pork Loin (3)

Fennel And Garlic Crusted Pork Loin

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: roasting pan with a rack, food processor

Ingredients:
3 pound boneless pork loin
1 tablespoon of fennel seeds
1 tablespoon of fresh rosemary leaves
3 garlic cloves, smashed
3 tablespoons of Dijon mustard
Zest of 1 lemon
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1 tablespoon of olive oil

Ingredients For Pan Gravy:
Drippings from the roasted pork
4 tablespoons of unsalted butter
4 tablespoons of all-purpose flour
2 1/2 cups of unsalted chicken broth
1/2 teaspoon of Kosher salt
Pinch of freshly ground black pepper

Directions:
Preheat oven to 400-degrees F.
Allow the boneless pork loin to stand at room temperature for 30 minutes. Set the pork fat side up in a roasting pan, on a rack, just large enough to hold it comfortably.

In the bowl of a food processor, fitted with the metal blade process the garlic, rosemary, lemon zest, and fennel seeds, until roughly chopped. Next, add the Dijon mustard, olive oil, Kosher salt, and black pepper until they form a smooth paste.

Smear the paste all over the top and sides of the pork loin. Roast for 40 minutes or until internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with foil. Let rest for 20 minutes before slicing.

Directions For Pan Gravy:
While the pork is resting, remove the rack from the roasting pan. On medium-high heat add butter to the roasting pan. Once the butter’s melted, stir the flour into the pan. Using a wire whisk, cook, stirring constantly, until the flour/butter mixture becomes blonde in color, whisking and scraping the brown bits off the bottom of the pan, until smooth and bubbly. Gradually add the chicken broth, continue to whisk and heat to boiling. Boil for 1 minute or until gravy thickens. Season with Kosher salt and black pepper.

Arrange three slices of the Roasted Pork Loin With Fennel And Garlic, over a bed of Farro With Cranberries, Pineapple, And Pistachios,then finish with a ladle of pan gravy.

 

Farro With Cranberries, Pineapple, And Pistachios

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