Fennel And Garlic Bone-In Pork Loin
This was a special Easter for Steve and me; it was our 10th one together.
Equipment
- 1 roasting pan With a rack
- 1 food processor 10-cup
- 1 cutting board Meat-safe
- 1 chef's knife
- 1 whisk
- 1 liquid measuring cup 2-cup
- 1 cutting board
Ingredients
Ingredients for the Fennel and Garlic Bone-In Pork Loin :
- 5 pound bone-in pork loin French-cut
- 6 cloves garlic Roughly chopped
- 1/3 cup fresh rosemary leaves Chopped
- 2 tbsps lemon zest 2 lemons
- 2 tbsp fennel seeds
- 2 tbsp creamy Caesar dressing
- 1 heaping tbsp Dijon mustard
- 2 tbsps olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
Ingredients for the Pan Gravy:
- 2 tbsps butter Unsalted
- 4 tbsps pan drippings
- 6 tbsps all-purpose flour
- 4 1/2 cups chicken broth Unsalted
- 2 tbsps Italian flat-leaf parsley Finely chopped
- kosher salt and fresh-ground black pepper to taste
Instructions
- Preheat oven to 400°FPlace the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a food processor fitted with a 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, and mix until well combined.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°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 allows you to see how much of the pan drippings you have to work with.Place the roasting pan on top of the stove over medium-high heat. Add the butter and allow it to melt. Once the butter has melted, add the flour, and whisk to combine until a smooth paste (*roux) forms, which is blond in color. Still whisking, slowly add the 4 tablespoons of pan drippings and chicken broth, and bring to a simmer. Continue to whisk; the *roux will cause the gravy to thicken. Add the finely chopped parsley, and stir to combine. Transfer the gravy to a large gravy boat.There you have it, my Fennel and Garlic Bone-In Pork Loin.
Notes
1) Pork loin needs to be at room temperature. Allow the meat to sit at room temperature for 30 minutes before cooking.
2) *Roux is a 1:1 ratio of fat to all-purpose flour. (example: 1 tbsp of butter (or fat) to 1 tbsp of flour).
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
