Roasted Pork Loin With Fennel Recipes

ROAST PORK LOIN WITH FENNEL & APPLES

Steps:

• Preheat oven to 350˚F.
• In a small bowl, mix together olive oil, sage, garlic, lemon zest, salt & pepper to form a paste.
• Rub paste onto pork loin to evenly coat.
• Place fennel, onion, apple and lemon juice a large baking dish or dutch oven. Stir to combine. Season liberally with salt & pepper.
• Place pork loin on top of mixture and bake for 1 hour 30 minutes - 1 hour 45 minutes or until pork has reached an internal temperature of 145˚F.

ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC

Steps:

• Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
• Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees.
• Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.

LOIN OF PORK WITH FENNEL AND GARLIC

Steps:

• Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
• Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.

LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
• Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
• Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.

TUSCAN ROAST PORK WITH FENNEL

Steps:

• Toss the garlic, chopped rosemary, 1 tablespoon salt and the red pepper flakes in a small bowl. Make 3/4-inch-deep cuts between the rib bones of the pork. Stuff some of the garlic mixture into each cut. Rub the lemon halves over the pork, then rub with the remaining garlic mixture. Cover with plastic wrap and refrigerate overnight.
• Bring the pork to room temperature, about 30 minutes. Position a rack in the upper third of the oven and preheat to 375 degrees F. Cut each fennel bulb in half, then cut each half into wedges. Scatter the fennel and rosemary sprigs in a medium roasting pan (it's best if the roast fits snugly in the pan). Place the pork in the roasting pan on top of the fennel, fat side up, and roast until a thermometer inserted into the center of the pork registers 145 degrees F, about 1 hour, 45 minutes. Transfer the pork to a platter or cutting board and cover loosely with foil; let rest 15 minutes.
• Meanwhile, turn the fennel wedges and return the pan to the oven. Continue roasting until the fennel is caramelized, about 15 minutes. Cut the pork into chops and serve with the fennel.

POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
• In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
• Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES

Steps:

• Preheat oven to 350°F with rack in middle.
• Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
• Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
• Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
• Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

ROASTED PORK, FENNEL, AND ONIONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
• Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
• Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
• Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
• Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
• Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

ROASTED PORK LOIN WITH FENNEL

Steps:

• Blend first 8 ingredients in processor until mixture is finely chopped.
• Using tip of small sharp knife, make about twenty 1 1/2-inch-deep incisions all over pork loin. Press 1 generous teaspoonful of pancetta paste into each incision. Rub remaining paste over outside of pork. Arrange bay leaves in bottom of roasting pan. Place pork loin atop bay leaves. Cover; let pork stand at room temperature 2 hours or refrigerate overnight.
• Preheat oven to 375°F. Sprinkle pork with salt. Roast 45 minutes. Pour 1 1/2 cups stock into pan. Continue to roast until thermometer inserted into center registers 155°F, adding more stock if it evaporates and basting pork with juices occasionally, about 45 minutes longer.
• Transfer pork to cutting board. Discard bay leaves. Transfer pan juices to small saucepan. Skim fat from top of juices; boil until liquid is reduced by half, about 4 minutes. Cut pork into 1/2-inch-thick slices. Transfer to platter. Pour juices over. Surround with fennel and lemon wedges (squeeze lemon over fennel at table).

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees.
• With a mortar and pestle or in the bowl of a food processor fitted with a steel blade, grind together the garlic, salt, and thyme leaves. Add the mustard and combine. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut the fennel bulbs into thick wedges, slicing through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper.
• Transfer the vegetables to a large roasting pan and cook for 30 minutes. Add the pork to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes.
• Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and pepper.

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425°F.
• With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 T. salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut eh fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138°F
• Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and fresh ground pepper to taste. Serve warm.