Roast Pork Loin With Fennel, Coriander and Bay
serves 2-4
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2 teaspoons ground fennel
2 teaspoons ground coriander
2 teaspoons ground bay leaf
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
3-5 pound boneless pork loin roast, tied in kitchen twine
prep: 15 minutes
total: 2 hours 45 minutes
heavy roasting pan
butcher's twine
tongs
digital, instant-read meat thermometer
1. Rub the fennel, coriander, bay, salt and pepper all over the pork. (Grind whole seeds and bay leaf in a spice grinder or use ground spices.) If you have time, wrap the pork in plastic wrap and refrigerate it 1-12 hours.
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.
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.
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