ROAST LOIN OF PORK WITH FENNEL
Steps:
- Preheat the oven to 425 degrees F.
- With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
- Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.
ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC
Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
- Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees.
- Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.
Nutrition Facts : Calories 442 g, Fat 18 g, Fiber 7 g, Protein 49 g
PORK LOIN ROAST WITH FENNEL-GARLIC RUB
Provided by Shelley Wiseman
Categories Garlic Pork Roast Easter Dinner Meat White Wine Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Prepare the rub:
- Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
- Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
- Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.
- Roast the pork loin:
- Preheat oven to 350°F.
- Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
- Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140°F, about 1 1/2 to 1 3/4 hours.
- Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
- Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
- Transfer the bones to a large serving platter and arrange meat on the bone.
- Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
- Serve sauce alongside meat.
PORK ROAST WITH THE WORLD'S BEST RUB
A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.
Provided by DADCOOKS
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 13
Steps:
- Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g
LOIN OF PORK WITH FENNEL AND GARLIC
Steps:
- Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
- Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.
ROASTED PORK LOIN WITH FENNEL
Categories Garlic Herb Pork Vegetable Roast Dinner Meat Bacon Fennel Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 13
Steps:
- Blend first 8 ingredients in processor until mixture is finely chopped.
- Using tip of small sharp knife, make about twenty 1 1/2-inch-deep incisions all over pork loin. Press 1 generous teaspoonful of pancetta paste into each incision. Rub remaining paste over outside of pork. Arrange bay leaves in bottom of roasting pan. Place pork loin atop bay leaves. Cover; let pork stand at room temperature 2 hours or refrigerate overnight.
- Preheat oven to 375°F. Sprinkle pork with salt. Roast 45 minutes. Pour 1 1/2 cups stock into pan. Continue to roast until thermometer inserted into center registers 155°F, adding more stock if it evaporates and basting pork with juices occasionally, about 45 minutes longer.
- Transfer pork to cutting board. Discard bay leaves. Transfer pan juices to small saucepan. Skim fat from top of juices; boil until liquid is reduced by half, about 4 minutes. Cut pork into 1/2-inch-thick slices. Transfer to platter. Pour juices over. Surround with fennel and lemon wedges (squeeze lemon over fennel at table).
BROWN SUGAR AND GARLIC-RUBBED ROAST PORK AND VEGETABLES
Brown sugar, garlic powder, and seasoned salt add great flavor to a roast pork loin. Vegetables share the pan and roast at the same time, so this is really a one-pan meal, ready in about an hour and forty-five minutes.
Provided by Bibi
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an open roasting pan and place a roasting rack inside the pan.
- Pat the pork loin dry with paper towels.
- Stir together brown sugar, garlic powder, and 1 1/2 teaspoons seasoned salt together in a small bowl. Rub brown sugar mixture on all sides of the pork loin. Place seasoned pork onto the rack, and center the rack inside the roasting pan.
- Combine potatoes, carrots, and onion in a bowl. Add olive oil and remaining seasoned salt, and stir to coat vegetables evenly. Place seasoned vegetables in the roasting pan, around the rack with the pork.
- Roast uncovered in the preheated oven until no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove pork roast from oven, cover in foil, and allow to rest for about 10 minutes. To serve, slice across the grain in 1/2-inch slices. Serve warm with roasted vegetables.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 37.1 g, Cholesterol 113.1 mg, Fat 16.8 g, Fiber 5 g, Protein 44.7 g, SaturatedFat 5.4 g, Sodium 444.1 mg, Sugar 10.2 g
ROASTED PORK LOIN WITH GARLIC AND SPICE RUB
Make and share this Roasted Pork Loin With Garlic and Spice Rub recipe from Food.com.
Provided by Chef Kate
Categories Pork
Time P1DT2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- With a sharp paring knife, cut into roast at 1-inch intervals. Insert garlic into each slit.
- Combine the fennel seeds, thyme, paprika, salt and dry mustard; rub onto all surfaces of pork.
- Place into a shallow dish; cover and refrigerate 4 to 24 hours.
- Preheat oven to 350°F
- Place shallots and potatoes in a shallow roasting pan.
- Pour broth and vermouth over vegetables; add bay leaves and bake, covered, 30 minutes.
- Remove pork from refrigerator; uncover vegetables and place pork on top of them.
- Roast, uncovered, 90 minutes longer or until thermometer reaches 150°F
- Remove pork from pan; cover with foil and let stand 10 minutes.
- Transfer vegetables to large serving platter, cover to keep warm.
- Remove bay leaves and transfer pan juices to saucepan; bring to boil. Lower heat and simmer, uncovered, 12 to 15 minutes or until reduced by half.
- To serve, pass pan juices to spoon over carved roast and vegetables.
Nutrition Facts : Calories 673.8, Fat 22.4, SaturatedFat 8.1, Cholesterol 183.9, Sodium 344.8, Carbohydrate 44.1, Fiber 4.3, Sugar 2.4, Protein 70.6
ROAST PORK WITH FENNEL & ROSEMARY
Tender meat scented with herbs and spices to serve as part of a light lunch- the gravy is super-simple too
Provided by Mary Cadogan
Categories Lunch, Main course
Time 2h25m
Number Of Ingredients 10
Steps:
- Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.
- Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.
- Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.
Nutrition Facts : Calories 492 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 0.4 milligram of sodium
ROAST PORK LOIN WITH FENNEL-PEPPER RUB
This recipe was easy to make and the texture, taste and smell were awesome! One of my favorites, it's absolutely delicious. This came from "Every Woman's Guide to Eating During Pregnancy" Martha Rose Shulman and Jane L. Davis. page 184 "The pork loin can marinate all day in the refrigerator. Once cooked, it will keep for 3 or 4 days and can be served cold"
Provided by Party of four
Categories Pork
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Place the pork loin on a wide plate and rub with the garlic. Grind together the peppercorns, fennel seeds, and salt, or crush with the bottom of a heavy skillet. Cover the pork with the spice mixture, rubbing it into the pork in a thick layer. Drizzle on the olive oil and continue to massage the spice rub into the meat. Keep picking up the rub that falls onto the plate and gradually work it all into the meat. Cover with plastic and refrgerate for 2 hours.
- 2. Remove from the refrigerator and let sit at room temperature for 30 minutes. Preheat oven to 325 F.
- 3. Place the roast on a rack in a roasting pan and roast for 1.5 - 2 hours, until an instant-read meat thermometer reads 155 F when the loin is pierced in several places. Do not touch the bone when taking the temperature, as it will be hotter than the meat.
- 4. Let stand at room temperature for 20 - 30 minutes to reabsorb the juices, then serve.
Nutrition Facts : Calories 845.8, Fat 55.4, SaturatedFat 17.7, Cholesterol 204.1, Sodium 1027.1, Carbohydrate 17, Fiber 7, Sugar 0.2, Protein 70.6
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