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 I decided I’d cook the whole pork loin. The first dish I’m making a Roasted Pork Loin With Fennel And Garlic served with my Farro With Cranberries Pineapple And Pistachios.
The marinade for this recipe is one I use for either a bone-in or boneless pork loin. It imparts a perfect balance of flavors, so why would I mess up a good thing?
There will definitely be pork leftover so I’m playing around with a couple of spin-off dishes I could make using the flavors from this recipe. That story’s for another time.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: roasting pan with a rack, 1 (10-cup) food processor, instant-read thermometer, Microplane, chef’s knife, whisk
1 (3-pound) boneless pork loin
1 tablespoon of fennel seeds
1 tablespoon of fresh rosemary leaves, roughly chopped
3 garlic cloves, roughly chopped
3 tablespoons of Dijon mustard
1 lemon, zested
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1 tablespoon of olive oil
2 tablespoons of Italian flat-leaf parsley, finely chopped for garnish
Ingredients For Pan Gravy:
Drippings from the roasted pork
4 tablespoons of butter, unsalted
4 tablespoons of all-purpose flour
2 1/2 cups of chicken stock, unsalted
1/2 teaspoon of Kosher salt
1 pinch of freshly ground black pepper
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. Over 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 stock, 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 Fennel And Garlic Roasted Pork Loin, over a bed of Farro With Cranberries, Pineapple, And Pistachios. Finish with a ladle of pan gravy and garnish with Italian flat-leaf parsley.