Loin of Pork with Fennel and Garlic
Filed under
Pork
Prep: 10 min | Cook: 60 min | Servings: 8
Recipe by Ina Garten, 2007. The file has the directions but no ingredient list; the ingredients below are the ones the directions name, without amounts. The strings and bones in the directions suggest a tied, bone-in rack of pork.
Inactive prep: 50 minutes.
Ingredients
- Pork loin, bone-in, tied
- Garlic
- Rosemary
- Lemon zest
- Fennel seed
- Olive oil
- Dijon mustard
- Salt
- Black pepper
Directions
- Preheat the oven to 400 degrees F. Let the pork stand at room temperature for 30 minutes.
- Place the pork fat side up in a roasting pan just large enough to hold it. In a food processor, process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process to a smooth paste.
- Rub the paste on top of the pork and roast 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F.
- Transfer to a cutting board, cover with foil and let sit 20 minutes. Remove the strings, slice between the bones and serve warm.