This wonderful Roast Pork Loin recipe and photos was shared with my by , Food
Stylist and Photographer, of Redding, CA. Recipe was adapted from the television show,
Jamie at Home, by Jamie Oliver.
This very tender, moist, and tasty pork loin is company worthy and goes well with
Roasted Potatoes and Red Onions with Balsamic Vinegar.
Roasted Pork Loin with Fennel and Rosemary
Yield: 6 servings
Prep time: 10 minutes
Cook time: 1 hour
2 to 3 tablespoons
Several sprigs fresh
rosemary, leaves pick off and chopped*
salt or sea salt and freshly-ground
2 tablespoons fennel seeds, crushed with a rolling pin or in a mortar and pestle
1 (3 1/2 pound) boneless pork loin
1 medium-sized sweet
onion, peeled and quartered
garlic cloves, crushed and skins removed
2 stalks celery (use a potato peeler to remove the celery string), cut into thirds
2 bay leaves
3/4 cup dry white
wine (I use dry vermouth)
* To pull rosemary leaves from the stem, hold at the
top of the stem and pull leaves backwards and down. You may use the tender
part at the top of the stem (chop along with the leaves). If you rosemary
plant is in bloom, use the beautiful flowers as a garnish on your serving platter.
Preheat oven to
400 degrees F.
Sprinkle olive oil either into a Dutch Oven or a roasting pan and heat over medium-high heat until the oil is hot.
Sprinkle rosemary, salt, pepper, and fennel seeds on your cutting board. Roll
the pork loin the herb mixture, making sure the mixture adheres to the meat (press lightly with your hands).
Place the prepared pork loin into the hot oil and brown on all sides. Add the
onion, garlic, celery, and bay leaves. Drizzle the wine over the top of the meat.
Place the pot with the prepared pork loin, uncovered, into the oven and cook
approximately 1 hour (basting about half way through) or until a
meat thermometer inserted into thickest part of the roast registers 140°F. to 145°F. Remove from oven.
To serve, slice meat and transfer to a serving platter.
Makes 6 servings.