Let's Dish With Linda Lou

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

Garlic Fennel Pork Loin

on February 18, 2014

2014-02-13 12.09.312014-02-13 12.14.172014-02-13 12.19.032014-02-13 13.47.482014-02-13 13.55.212014-02-13 16.12.40 Remember I had cut the 3 lb pork loin in half, which 2014-02-13 14.55.462014-02-13 16.01.572014-02-13 16.11.56gave me a 1 1/2 pound piece. In a food processor I put 2 tablespoons of fennel seeds, 3 garlic cloves, 2 tablespoons of freshly chopped parsley, 3 tablespoons of Dijon mustard, the zest of 1 lemon,  2 tablespoons of kosher salt, 2 teaspoons of black pepper, and I pulsed this mixture until it was chopped fairly fine then I drizzled in some olive oil to bring it all together. Not too much on the olive oil, you want to still have a chunky paste. While I was making the rub I let the meat sit out at room temperature. I rubbed the entire piece all over and then placed it onto a rack in my roasting pan. I roasted this at 400 degrees for around 40 minutes or until the internal temperature was 140 degrees. Took the meat out of the pan and covered it with foil to rest for around 15 minutes before carving.To serve with this dish I made some Farro. I soaked the Farro in some really hot water for around an hour. This helps the cooking process. I brought 3 cups of chicken stock or broth to a boil and added 1 cup of the drained Farro to the pot and cooked it for around 30 minutes, All you do is bring it to a boil and reduce it to a simmer with a lid on. About half way through I threw in some dried cranberries, and some dried pineapple. When the Farro was finished cooking and was tender but still had a nutty bite to it I added some pistachios the Farro to enhance the nutty flavor. So you get the sweet and salty flavors. Now that the meat and the side is finished I thought I’d make a gravy with the bits and the bottom of the roasting pan. There wasn’t a lot of fat to work with because the pork is so lean so I added a bit of butter to the pan and let it melt over heat on top of the stove, scraping the bits that were stuck with a wooden spoon.  I sprinkled in some flour and using a whisk I whisked that together until the flour was cooked out . Then I added some chicken stock to the pan whisking the entire time, until the gravy was to the consistency I wanted. As you saw in the pics I posted, I placed the Farro at the bottom of the plate and some of the sliced pork and then poured some of the delicious pan gravy over the top. Delicious!


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