Tuesday, March 22, 2011

Fennel, Herb and Garlic Roasted Pork

Who says Italian food is all about the pasta? Today, Buddy is making some mouth-watering Italian meat dishes like Lemony Lamb Chops, Roasted Pork Loin and Steak Buddy Style.

Fennel, Herb and Garlic Roasted Pork


1 2-1/2 to 3 pound boneless center-cut pork roast with layer of fat on top
1 tablespoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon kosher salt
1 teaspoon cracked black pepper
4 garlic cloves, 2 sliced (8-10 slices), 2 minced, divided
8‑10 small or torn sage leaves (similar in size to garlic slices), plus 8 whole leaves for finishing
8‑10 plucks of fresh rosemary
4 tablespoons olive oil
2 tablespoons olive oil
1/4 cup white wine
1/2 cup rich chicken stock
2 tablespoons butter


1. Cut 8 to 10 slits in the top of the pork roast. Poke 1 each garlic slice, sage leaf and rosemary pluck in each slit. Grind the fennel and coriander seeds in a mortar and pestle or spice grinder. Combine ground spices with the salt and pepper. Rub the mixture all over the roast. Wrap in plastic and refrigerate overnight. Bring meat to cool room temperature before proceeding.
2. Preheat oven to 400°, middle rack. Heat a large cast iron pan over medium high heat. Add the olive oil. Quickly sear the pork on all sides. Place in oven and roast, 20-30 minutes or until an internal temperature of 130°.
3. Remove pork from pan to a plate and let rest while making the pan sauce. Place the pan over medium heat. Add the minced garlic and sage leaves, cooking about 30 seconds. Pour in the white wine and let bubble and reduce. Add the stock and allow to reduce by half. Remove from heat and swirl in the butter. Pour any accumulated juices from the pork into the sauce. Slice pork and pour over sauce.

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