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Mustard Fennel Pork Loin with Cumberland Pan Sauce

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Introduction

Experience the delightful fusion of robust pork loin and subtle mustard fennel notes in this classic comfort dish. Our Mustard Fennel Pork Loin with Cumberland Pan Sauce is not only a testament to traditional culinary practices but also an ode to farm-to-table freshness, bringing together the finest ingredients for a truly memorable meal.

Tips for this recipe

For optimal flavor, let your pork loin rest after cooking. This allows the juices to redistribute throughout the meat. Additionally, when preparing the pan sauce, a quick reduction can heighten its depth of flavors.

Why you will love this recipe

The harmony of sweet fennel and zesty mustard creates an irresistible profile that elevates the pork loin. Paired with crispy cracklings, it offers a complete dining experience reminiscent of grandmother’s kitchen while retaining modern culinary appeal.

Ingredients

  • California bay leaves (2)
  • Kosher salt (1 1/2 tablespoons)
  • Fennel seeds (1 tablespoon)
  • Pork loin roast, center-cut boneless (4 to 4 1/2 pounds)
  • Coarse-grain mustard (1/4 cup)
  • Olive oil (2 teaspoons plus additional for greasing)
  • Water (3/4 cup + 1 tablespoon)
  • Ruby Port (1/3 cup)
  • Fresh orange juice (3/4 cup)
  • Lemon juice (2 teaspoons)
  • Red-currant jelly (3 tablespoons)
  • Ground ginger (1/4 teaspoon)
  • Salt (1/4 teaspoon)
  • Cornstarch (1 tablespoon)
  • Unsalted butter (1 tablespoon)

Adviced equipments

  • Dutch Oven
  • Cuisine Grater
  • Meat Thermometer
  • Kitchen Scale
  • Food Processor (for chopping fennel)
  • Immersion Blender
  • Whisk
  • Saucepan
  • Roasting Pan with Rack
  • Measuring Cup (1 cup, 2 cups)
  • Stainless Steel Cooking Utensils Set

    • CViteBottle

    • Electric coffee/spice grinder
    • Kitchen string
    • 17- by 12-inch flameproof roasting pan with rack
    • Instant-read thermometer

    History of the recipe

    The art of pairing pork and fennel has roots in various cultures, often celebrating hearty stews that are both nourishing and aromatic. This particular combination, accented with mustard for an added tang, exemplifies a modern take on traditional flavor profiles.

    Fun facts about this recipe

    This dish’s unique taste is attributed to the balance of sweet, sour, and savory elements. The use of red-currant jelly introduces a fruity depth, while crackling adds texture contrast. Historically, pork has been a staple in many diets for its versatility and abundance, making this recipe an enduring favorite.

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Mustard Fennel Pork Loin with Cumberland Pan Sauce

Mustard Fennel Pork Loin with Cumberland Pan Sauce

amanda

Equipment

  • - Dutch Oven: A heavy-duty kitchen pot with a tightly fitting lid that conducts heat evenly, perfect for slow cooking and roasting meats like pork loin.

  • - Cuisine Grater: A handhran grating tool used to shred ingredients such as cucumber or carrots; although not directly used in this recipe, it can be useful for other dishes incorporated into a meal plan.

  • - Meat Thermometer: An essential tool for ensuring your pork loin reaches the safe internal temperature of 145°F (63°C) as recommended by food safety guidelines.

  • - Kitchen Scale: For precise measurements, this can be useful in portioning ingredients or adjusting recipe quantities to your preference.

  • - Food Processor: Useful for chopping fennel and other vegetables quickly and efficiently; not directly used for the main dish but helpful for preparing accompaniments or sauces.

  • - Immersion Blender: Great for pureeing ingredients without transferring to a work surface, ideal for creating smooth pan sauce or dressings if desired in your meal plan.

  • - Whisk: An indispensable tool for combining ingredients and achieving the right consistency for pan sauces and other elements of this dish.

  • - Saucepan: A smaller pot than a Dutch oven, suitable for simmering or reducing sauces as per recipe needs.

  • - Roasting Pan with Rack: Designed to cook meats like pork loin evenly and allow fat and juices to drip away during roasting; essential for achieving the desired texture and flavor in the main dish.

  • - Measuring Cup (1 cup, 2 cups): Essential for accurately measuring ingredients like mustard or pan sauce components.

  • - Stainless Steel Cooking Utensils Set: A set of versatile utensils such as spatulas, tongs, and wooden spoons; useful in a wide range of cooking methods including those used for this recipe.

Ingredients

  • 2 California bay leaves

  • 1 1/2 tablespoons kosher salt

  • 1 tablespoon fennel seeds

  • 1 (4- to 4 1/2-lb) center-cut boneless pork loin roast* (3 to 4 inches in diameter; preferably organic or sustainably raised)

  • 1/4 cup coarse-grain mustard

  • 2 teaspoons olive oil plus additional for greasing

  • 1/2 cup plus 1 tablespoon water

  • 1/3 cup ruby Port

  • 2/3 cup fresh orange juice

  • 1 1/2 tablespoons fresh lemon juice

  • 3 tablespoons red-currant jelly

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon salt

  • 1 tablespoon cornstarch

  • 1 tablespoon unsalted butter

  • Accompaniment: pork cracklings

  • an electric coffee/spice grinder; kitchen string; a 17- by 12-inch flameproof roasting pan (not glass) with a rack; an instant-read thermometer

Instructions

1

Instruction 1

Discard center stem from bay leaves, then crumble leaves into grinder and pulse with kosher salt and fennel seeds until bay leaves are finely chopped.
2

Instruction 2

Discard any strings from loin if tied. Arrange loin, fat side up, lengthwise on a work surface. Holding knife horizontally, make a lengthwise cut about 1 1/2 inches deep along side of loin (do not cut all the way through). Open loin like a book, then pat dry inside and out. Rub 1 tablespoon mustard all over cut sides, then sprinkle with 1 teaspoon seasoned salt. Close loin and tie crosswise at 1-inch intervals with string. Rub olive oil evenly over roast, then rub with remaining mustard and sprinkle with remaining seasoned salt, pressing lightly to help adhere. Oil roasting rack, then transfer pork, fat side up, to rack set in roasting pan and marinate, loosely covered and chilled, at least 12 hours.
3

Instruction 3

Let pork stand at room temperature 30 minutes before roasting.
4

Instruction 4

While pork comes to room temperature, put oven rack in middle position and preheat oven to 450°F.
5

Instruction 5

Roast pork 25 minutes, then reduce oven temperature to 325°F and continue to roast until thermometer inserted diagonally 2 inches into center of meat registers 145°F, 35 to 45 minutes. Transfer pork to a platter (reserve roasting pan) and let stand, uncovered, 25 minutes.
6

Instruction 6

If there is fat in roasting pan, skim all but 1 tablespoon. Straddle roasting pan across 2 burners, then add 1/2 cup water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Port and boil 1 minute. Add orange and lemon juices, jelly, ginger, and salt, and cook, whisking, until jelly is dissolved. Whisk together remaining tablespoon water and cornstarch in a cup, then add to pan and boil, whisking, 1 minute. Remove from heat and whisk in butter, then pour sauce through a fine-mesh sieve into a bowl.
7

Instruction 7

Discard string from pork. Slice pork and serve with sauce and cracklings.
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