Roasted Pork Loin With Rosemary And Fennel Seed
serves 2-4
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3 pound boneless pork loin roast
1 tablespoon ground fennel seeds
2 tablespoons olive oil
3-4 sprigs fresh rosemary
2 cloves garlic, peeled and halved
prep: 15 minutes
total: 1 hour 30 minutes
roasting pan (with rack, if you have one)
butcher's twine
tongs
digital, instant-read meat thermometer
1. Preheat the oven to 425F and place the rack in the middle position. If the loin is not already tied, tie it. Rub the fennel all over the loin. Season the pork with a generous sprinkling of salt and pepper and the olive oil.
2. Place the loin in a medium roasting pan (on the rack if you have one). Slip 3 or 4 sprigs of rosemary underneath the twine at different places to perfume the roast (or just lay them alongside the roast). Scatter the garlic halves in the pan.
3. Put the pan in the oven and roast the pork until it reaches an internal temperature of 140F when measured with an instant read thermometer in the thickest part, about 1 hour. After taking it out, let it rest, loosely covered with foil, for 20 minutes. Remove the butcher's twine and rosemary before carving.
2. Place the loin in a medium roasting pan (on the rack if you have one). Slip 3 or 4 sprigs of rosemary underneath the twine at different places to perfume the roast (or just lay them alongside the roast). Scatter the garlic halves in the pan.
3. Put the pan in the oven and roast the pork until it reaches an internal temperature of 140F when measured with an instant read thermometer in the thickest part, about 1 hour. After taking it out, let it rest, loosely covered with foil, for 20 minutes. Remove the butcher's twine and rosemary before carving.
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