Roast Pork with Fennel Pollen

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Roast Pork with Fennel Pollen

Roast Pork with Fennel Pollen
Servings 6


  • 4 bay leaves minced
  • 3 garlic cloves finely chopped
  • 1 Tbsp wild fennel pollen
  • 1 tsp finely chopped rosemary
  • 1 Tbsp <a href="


  • 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 m.

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