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Pork Loin Roast with Fennel-Garlic Rub

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Introduction

Pork Loin Roast with Fennel-Garlic Rub is an exquisite dish that brings together the robust flavors of garlic and fennel with a succulent pork loin roast. This recipe promises to deliver both in taste and texture, creating a mouthwatering experience for those who savor richly seasoned meats.

Tips for this Recipe

For the best results with this Pork Loin Roast recipe, ensure that your pork loin is at room temperature before cooking. This aids in even heat distribution and helps to achieve tender meat. Also, let the marinade sit for 1-4 hours or overnight in the fridge to allow flavors to meld beautifully.

Why You Will Love this Recipe

This Pork Loin Roast is more than just a meal; it’s an indulgence. With its perfect balance of bold garlic and soothing fennel, coupled with the savory pork loin, each bite rewards you with unforgettable flavors that are sure to become a new family favorite.

Ingredients

  • 2 tablespoons chopped garlic (4 to 5 cloves)
  • 1 tablespoon kosher salt
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons fennel seeds
  • 1 teaspoon black peppercorns
  • 1 6 pound bone-in pork loin roast
  • 1 cup dry white wine
  • 1 cup water
  • 2 tablespoons cold unsalted butter, cut into pieces

Adviced Equipment

  • Chef’s Knife Set (Stainless Steel): Perfect for slicing, dicing, and chopping.
  • Mandoline Slicer: Ideal for evenly cut vegetables like fennel.
  • Digital Kitchen Scale: For precise ingredient measurement.
  • Meat Tenderizer: Helps break down tough meat and vegetables.
  • Silicone Spatula: Versatile for mixing rubs or marinades.
  • Roasting Pan with Rack: For even roasting of meats.
  • Digital Instant Read Thermometer: To ensure proper cooking temperature.
  • Oven-Safe Roasting Rack: Allows space for air circulation during roasting.
  • Garlic Press: For easy garlic crushing in preparations.
  • Fennel Frond Dicing Tool: Specialized tool for dicing fennel bulbs efficiently.

History of the Recipe

The fusion of garlic, pork, and fennel creates a classic culinary combination that has been cherished through generations. The Pork Loin Roast with Fennel-Garlic Rub reflects an age-old practice of marrying bold flavors with hearty meats to craft dishes that are both satisfying and memorable.

Fun Facts about this Recipe

Did you know that the fennel plant has been used in cooking for over 3,000 years? Its anise-like flavor complements pork excellently. Additionally, garlic’s use as a food staple dates back to ancient civilizations like Egypt and Greece, making its presence in this recipe not only delicious but also steeped in history.

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Pork Loin Roast with Fennel-Garlic Rub

Pork Loin Roast with Fennel-Garlic Rub

amanda

Equipment

  • - Chef's Knife Set (Stainless Steel): Perfect for slicing, dicing, and chopping ingredients like onions, fennel bulbs, and garlic.

  • - Mandoline Slicer: Helps create uniformly thin and evenly cut vegetables such as fennel and potatoes often used in roast dishes.

  • - Digital Kitchen Scale: For precise measurement of ingredients to ensure the perfect balance for your recipe's flavor profile.

  • - Meat Tenderizer: Useful for tenderizing tougher cuts, but can also help break down fibrous vegetables like a pork loin roast before cooking.

  • - Silicone Spatula: A versatile tool used for mixing and scraping bowls when preparing rubs or marinades.

  • - Roasting Pan with Rack: Ideal for cooking roasts evenly while allowing excess fat to drip away, perfect for the Pork Loin Roast recipe.

  • - Digital Instant Read Thermometer: Ensures that your pork loin reaches a safe internal temperature of 145°F (63°C) without overcooking it.

  • - Oven-Safe Roasting Rack: Facilitates even heat distribution and proper browning during roasting while providing space between the meat and pan.

  • - Garlic Press: Makes it easy to crush fresh garlic quickly for use in rubs or marinades, enhancing flavor without extensive mincing.

  • - Fennel Frond Dicing Tool: Designed specifically for quick and efficient dicing of fennel bulbs into small pieces suitable for incorporation into recipes like this roast.

Ingredients

  • 2 tablespoons chopped garlic (4 to 5 cloves)

  • 1 tablespoon kosher salt

  • 1 tablespoon chopped fresh thyme

  • 2 teaspoons fennel seeds

  • 1 teaspoon black peppercorns

  • 1 6 pound bone-in pork loin roast

  • 1 cup dry white wine

  • 1 cup water

  • 2 tablespoons cold unsalted butter, cut into pieces

  • a coffee/spice grinder; an instant read thermometer

Instructions

1

Instruction 1

Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
2

Instruction 2

Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
3

Instruction 3

Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.
4

Instruction 4

Preheat oven to 350°F.
5

Instruction 5

Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
6

Instruction 6

Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140°F, about 1 1/2 to 1 3/4 hours.
7

Instruction 7

Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
8

Instruction 8

Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
9

Instruction 9

Transfer the bones to a large serving platter and arrange meat on the bone.
10

Instruction 10

Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
11

Instruction 11

Serve sauce alongside meat.
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