Yes, I know I eat a lot of pork. Hey, it's the other white meat. Really, I love pork. The ultimate pork, or course, being bacon. But since I can't eat bacon every day (and boy wouldn't that be wonderful), I make due with lean cuts of pork such as loin and tenderloin. Last week Peter, of Kalofagas Pursuit of Delicious Foods, offered this recipe for pork loin crusted in fennel for Weekend Herb Blogging. This week, I am showcasing a different version from Real Simple magazine.
This recipe is available at the website here. I didn't realize that Real Simple put their recipes out on the website. That is good to know, since I really have enjoyed the recipes from their magazine. This one I had torn out of the October 2007 issue and placed in my "to try" folder.
Fennel Crusted Pork Loin with Roasted Potatoes and Pears
1 tablespoon fennel seeds
2 cloves garlic, minced
4 tablespoons olive oil
Kosher salt and pepper
2 pounds boneless pork loin
2 red onions, quartered
1 pound small white potatoes, quartered
3 firm pears (such as Bartlett), cored and quartered
Heat oven to 400° F.
Using the bottom of a heavy pan, crush the fennel seeds.
In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub the mixture over the pork, then place the pork in a large roasting pan.
In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted produce.
Yield: Makes 4 servings
This was really good. The aroma of the fennel was amazing and had my family checking in at the kitchen about every 15 minutes. Not only did it taste good, it was really pretty to look at, and would make a great company dish, because once you put it in the oven, you can forget about it. Served with a salad and bread it makes a great complete meal. My time was a little longer, since my loin was bigger, so I would recommend using a thermometer to make sure your pork gets to the right temperature.
This is my entry for Weekend Herb Blogging, hosted this week by Rinku at Cooking in Westchester.