Roasted Pork Loin with Fennel and Rosemary is a very tender, and moist pork roast. This popular Mediterranean flavor blend is a dish that is definitely company worthy. It goes well with Roasted Potatoes and Red Onions with Balsamic Vinegar. It is delicious and so tender that you will not even need to use a knife to cut it. The secret to a perfect pork roast is to not overcook it. Please use your cooking thermometer to check the internal temperature of your pork roast. It is amazing how simple it is to cook a perfect roast every time when you cook by temperature rather than time.
Roasted Pork Loin is an easy-to-make meal that my family loves. The flavor combination of pork and fennel is a traditional Italian favorite that you can enjoy in the comfort of your own home. A great holiday favorite or Sunday night meal that does not require you attention all day.
This recipe, comments, and photos was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Recipe was adapted from the television show, Jamie at Home, by Jamie Oliver.
- 2 to 3 tablespoons olive oil
- Several sprigs rosemary, leaves picked off and chopped*
- Coarse salt or sea salt and freshly-ground black pepper
- 2 tablespoons fennel seeds, crushed with a rolling pin or in a mortar and pestle
- 1 (3 1/2 pound) pork loin, boneless
- 1 medium-sized sweet onion, peeled and quartered
- 8 cloves garlic, crushed and skins removed
- 2 talks 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)
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 degrees F. to 145 degrees F. Remove from oven.
To serve, slice meat and transfer to a serving platter.
Makes 6 servings.
* 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.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site ,that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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