Roast Pork with Fennel Pollen

Submitted by admin on Mon, 08/17/2009 - 22:30
in
0
Your rating: None

Summary

Yield6
RecipesPork

Description

Roast Pork with Fennel Pollen

Ingredients

  • 4 bay leaves, minced

  • 3 garlic cloves, finely chopped

  • 1 Tbsp wild fennel pollen

  • 1 tsp finely chopped rosemary

  • 1 Tbsp sea salt

  • 1/2 tsp freshly ground pepper

  • 1 cup plus 2 Tbsp dry white wine

  • 4 lb center-cut boneless pork loin roast, preferably with the rind attached

Instructions

Preheat the oven to 450°.

In a small bowl, combine the bay leaves with the garlic, fennel pollen and rosemary. Stir in the salt, pepper and 2 tablespoons of the wine. Rub the marinade over the pork and tie the roast at 1-inch intervals with kitchen string.

Set the roast on a rack in a medium roasting pan and cook for 30 minutes, basting with the remaining wine every 15 minutes.

Reduce the oven temperature to 350° and roast for another 30 minutes, basting periodically.

Turn the oven down to 300° and roast for 1 hour longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 145°.

Transfer the roast to a cutting board and let stand for 20 minutes. Remove and discard the strings.

Pour the juices from the roasting pan into a small saucepan and skim off as much of the fat as possible. Rewarm the pan juices and season with salt and pepper. Thinly slice the pork and arrange on a platter or plates. Drizzle with the pan juices and serve.

Nancy Harmon Jenkins, Food & Wine Magazine

Wild Fennel Pollen
Can be purchased online from FennelPollen.co m.