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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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Cesar Dressing

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Cesar Dressing

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Olive Oil

Dijon Mustard

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Fennel And Garlic Bone-In Pork Loin (1)

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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Boneless Pork Loin Three Ways

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Above are pictures of three finished dishes using the same piece of pork loin.

When I shop for a center-cut boneless pork loin, I look for one that weighs around 3 pounds. They normally come with a layer of fat on the top, which adds lots of flavor to your recipe. I do however like to trim the fat cap and any silver skin off because it’s tough to eat. Other than that, it was a beautiful cut of meat.

I knew Steve and I wouldn’t be able to eat all that pork so my plan was to make it into 3 completely different dishes from the same boneless pork loin.

On the first day, I made a spice rub using ground fennel, garlic, rosemary, and lemon zest for the outside of the pork loin. After searing off all sides of the pork, I transferred the pan to the oven to finish cooking. I served the pan-roasted pork over a cranberry and pineapple farro drizzled with a delicious pork gravy made with the drippings from the pan. This is my Fennel And Garlic Roasted  Pork Loin.

The second day I made a pasta dish that included the leftover roasted pork, tomatoes, and asparagus, called Fennel And Garlic Roasted Pork With Asparagus And Penne.

On the third day, I turned the pork into an Asian inspired dish. A Quick Orange Glaze Pork Stir-Fry.

So basically, three weeknight meals using the same piece of pork but creating three totally different dishes. You never want to feel like you’re eating the same meal night after night.

Roasted Pork Loin With Fennel And Garlic

Farro With Cranberries, Pineapple, And Pistachios

Fennel And Garlic Roasted Pork With Asparagus And Penne

Quick Orange Glazed Pork Stir-Fry

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