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Let's Dish With Linda Lou

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

Fennel And Garlic Bone-In Pork Loin

Fennel And Garlic Bone-In Pork Loin (23)

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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Olive Oil

Dijon Mustard

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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, food processor, plastic meat cutting board, Chef’s knife, whisk, large 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 unsalted butter
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.

Garlic Roasted Potatoes With Sauteed Peppers

Sautéed Asparagus With Lemon Pepper

 

 

 

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1 Comment »

Fennel And Garlic Roasted Pork Loin

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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.

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Flat Leaf Italian Parsley

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Olive Oil

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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, 10-cup food processor, instant-read thermometer

Ingredients:
3-pound boneless pork loin
1 tablespoon of fennel seeds
1 tablespoon of fresh rosemary leaves, roughly chopped
3 garlic cloves, smashed
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 unsalted butter
4 tablespoons of all-purpose flour
2 1/2 cups of unsalted chicken broth
1/2 teaspoon of Kosher salt
1 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 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.

Fennel And Garlic Pork With Penne And Asparagus

Farro With Cranberries, Pineapple, And Pistachios

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