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Fennel And Garlic Bone-In Pork Loin

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This was a special Easter for Steve and me, it was our 10th one together. To make it extra special and served family-style is my Garlic And Fennel Bone-In Pork Loin along with my Garlic Roasted Potatoes With Sautéed Peppers and Lemon Pepper Asparagus. 

I’ve posted links, for both, my other two recipes, they’re available at the end of this post.

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Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours 10 minutes
Yields: 4 servings (2 chops per person)
Equipment: roasting pan with a rack, 1 (10-cup) food processor, plastic meat cutting board, chef’s knife, whisk, 1 (2-cup) glass measuring cup

Ingredients:
1 (5-pound) bone-in pork loin, bones French cut
6 garlic cloves, roughly chopped
1/3 cup of rosemary leaves, chopped
2 tablespoons of lemon zest (2 lemons)
2 tablespoons fennel seeds
2 tablespoons of Creamy Caesar dressing
1 heaping tablespoon of Dijon mustard
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Pan Gravy:
1/4 stick of butter, unsalted
1/2 cup of all-purpose flour
3 1/2 cups of unsalted chicken broth
1/4 cup (4 tablespoons) of the pan drippings
2 tablespoons of Italian flat-leaf parsley, finely chopped

Directions:
Preheat oven to 400-degrees F.
Note: Pork loin needs to be at room temperature. Allow the meat to sit out for 30 minutes before cooking.

Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a food processor fitted with the metal blade, process the garlic, rosemary, and fennel seeds until roughly chopped. Add the Caesar dressing, olive oil, Kosher salt, and fresh ground black pepper until it becomes a smooth paste. Transfer the mixture to a small mixing bowl, add the lemon zest, mix to combine.

Rub the mixture all over the top of the pork and roast for 1 to 1 hour and 15 minutes, or until the internal temperature is between 140 and 145-degrees F. Remove from the oven, transfer to a meat-safe cutting board and cover tightly with foil. Allow the pork to rest for 30 minutes. Slice between the bones and serve immediately.

While the pork is resting start the pan gravy.
Carefully pour the hot liquid from the roasting pan through a mesh sieve into a measuring cup. This will allow you to see how many pans dripping liquid you have.

Place the roasting pan on top of the stove on medium-high heat. Add the butter and allow to melt. Once the butter’s melted, add the flour, whisk to combine until a smooth paste (*roux) forms, and is blond in color. Still whisking slowly add the pan drippings and chicken broth, bring to a simmer. Continue to whisk, the *roux will cause the gravy to thicken. Add the parsley, stir to combine. Transfer the gravy to a large gravy boat.

There you have it my Fennel And Garlic Bone-In Pork Loin.

*Roux is a 1:2 ratio of fat to all-purpose flour.

Roasted Potatoes With Sautéed Peppers

Lemon Pepper Asparagus 

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Lemon Garlic Chicken

2014-09-23 13.09.08

This is my recipe for Lemon Garlic Chicken. This is another memory of a favorite childhood dish my mom made quite a bit. I know there are many versions of this dish out there, but I’m going to keep mine as close to my mom’s recipe as I can.

I’m also making this dish for a close friend of mine, Cheri. She was a big part of mine and Melissa’s life. Today Cheri has a family of her own and because she loved this dish so much, this is for her. Love you girl!

I like to start with the Yukon Gold potatoes. I think they work best, and it’s what my mother used. Trying to stay with tradition, with a few minor changes, gives my Lemon Garlic Chicken a modern makeover.

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Flat Leaf Italian Parsley

Tarragon

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Rosemary

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Caesar Dressing

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Olive Oil

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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yields: 4 to 6 servings
Equipment: 1 (9 x 13 x 2) baking dish, 1 (12-inch) sauté pan, 2 rimmed baking sheet pans, large mixing bowl, medium-size bowl,  plastic meat board, 1 (3-quart) saucepan, Microplane, instant-read thermometer

Ingredients:
6 medium-size Yukon Gold potatoes, quartered
1/4 cup olive oil, plus 1 tablespoon for onions, plus 8 tablespoons for breaded chicken
2 tablespoons Kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons fresh rosemary leaves, roughly chopped (reserve 1 tablespoon for the marinade)
6 boneless skinless chicken breasts
1 cup of chicken stock, unsalted
1 large sweet onion, thinly sliced in half-moons.
1 (9-ounce) bottle of Creamy Caesar dressing, store-bought
4 cups of Panko breadcrumbs
4 tablespoon Italian flat-leaf parsley, finely chopped plus 2 tablespoons for garnish

Ingredients For the Lemon Garlic Sauce:
1/2 cup olive oil
1 tablespoon of rosemary leaves, roughly chopped
1/2 teaspoon of fresh tarragon leaves, finely chopped
6 cloves of garlic, freshly grated
6 lemons, zested and juiced
2 cups chicken stock, unsalted

Directions:
Preheat oven to 450-degrees F.
I like to start with the Yukon gold potatoes. I think they work best, and it’s what my mother used. Trying to stay with tradition, with a few minor changes, gives my Lemon Garlic Chicken a modern makeover.

Start by taking 6 medium-size Yukon gold potatoes cut them into quarters placing them into a large mixing bowl. Add the olive oil, 2 tablespoons of freshly chopped rosemary leaves, 2 tablespoons of Kosher salt, and 1 teaspoon fresh ground black pepper, toss to coat all the potatoes. Next, divide them evenly onto two baking sheet pans, spreading them out into one even layer. Roast in an oven for around 15 minutes. Halfway through the cooking process, turn the potatoes allowing all sides to become light golden brown in color. Remove the potatoes from the oven and transfer them to the baking dish. Spread the potatoes out to evenly cover the bottom of the dish.

Adjust oven temperature to 350-degrees F.

In a large sautépan on medium-high heat add 1 tablespoon of olive oil. Add sliced onions, Kosher salt, and pepper to taste, sauté until just soft and translucent, 5 minutes. Turn the heat off and set aside.

In a large mixing bowl add the Caesar dressing the remaining chopped rosemary leaves, mix to combine. Lay the chicken breast out onto a plastic meat board.  Using a silicone pastry brush, paint both sides of the chicken with the Caesar dressing.

Instead of using Italian style bread crumbs, which my mom used, I’m using Panko bread crumbs. I like how they’re lighter and give a little more texture to the coating. In a bowl add the Panko breadcrumbs and the remaining chopped fresh parsley, mix to combine.

Dredge the chicken into the panko coating both sides. Lay the chicken on top of the potatoes, as seen in the picture above.

Pour the 1 cup of chicken stock into the bottom of the baking dish. This will prevent the potatoes from burning. Drizzle 1 to 2 tablespoons of olive oil over each of the breaded chicken breasts. Bake for 20 minutes.

In a medium-size bowl add olive oil, fresh chopped rosemary, grated garlic, lemon zest, lemon juice, tarragon, and chicken stock, whisk to combine. Pour those ingredients into a saucepan. On medium heat bring the sauce up to slow bubble reduce to a simmer and cook for 5 minutes. Fifteen (15) minutes into baking the chicken, remove the chicken from the oven, scattering the sautéed onions on top then ladling half of the garlic lemon sauce over the chicken. Cover the baking dish with foil and continue cooking for another 35 to 40 minutes, or until the chicken has an internal temperature of 165-degrees F.

Remove the chicken from the oven and let rest covered for another 15 minutes.

Arrange the chicken surrounded by the potatoes in a large deep serving platter. Ladle the remaining lemon garlic sauce over the top and sprinkle with Italian parsley. Bring the platter of Lemon Garlic Chicken to the table, serve family-style.

I’m dedicating this dish in loving memory of my mom, Doris Domicole.

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