This delectable bone-in pork loin boasts big flavor with little effort. Simply make the garlicky spice rub in the food processor, spread it over the meat, and pop it in the oven.
Ingredients
• 6 large garlic cloves, coarsely chopped
• 2 tablespoons coarsely chopped rosemary
• 1 tablespoon whole fennel seeds
• 1 teaspoon ground fennel
• 2 teaspoons crushed red pepper
• 2 teaspoons freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 pork loin roast, chine bone removed, fat trimmed to 1/4 inch, rib bones frenched.
• Salt
Instructions
• Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325°F and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.
• Preheat the oven to 400°F.
• In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper, and olive oil; process to a paste.
• Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
• Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325°F and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F.
• Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve.
Share
