Roast Pork Loin With Fennel, Coriander And Bay Leaf
To season this roast pork loin, you can grind whole seeds and bay leaf in a spice grinder or use ground spices.
2 teaspoons ground fennel
2 teaspoons ground coriander
2 teaspoons ground bay leaf
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 (3-5 pound) boneless pork loin roast, tied with kitchen twine
prep: 15 minutes
total: 2 hours 45 minutes
heavy roasting pan
digital, instant-read meat thermometer
1. Rub the fennel, coriander, bay leaf, salt and pepper all over the pork. If you have time, wrap the pork in plastic wrap and refrigerate it for 90 minutes.
2. When you're ready to cook the pork, take it out of the refrigerator and let it come to room temperature. Preheat the oven to 500F and put the rack in the middle position.
3. Put the pork in a heavy roasting pan (on the rack, if you have one.) Put the pan in the oven and roast the pork at 500F for 30 minutes, then reduce the heat to 325F and roast until it reaches 140F in the thickest part, another 50-75 minutes depending on the size of the roast. Loosely tent the pork with foil and let it rest 15 minutes before removing the butcher's twine and slicing it.