Double Pork Loin Roast with Fennel and Sage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Two boned pork loins tied together create an impressive-looking roast. This shape is found in many markets; you can also ask your butcher to assemble one for you. Garnish with some of the extra fennel greens from the accompanying fennel and Belgian endive casserole. Ingredients:
1 fat-trimmed, boned, tied double pork loin roast (4 3/4 to 5 lb.; see notes) |
1 tablespoon fennel seeds |
2 teaspoons dried rubbed sage |
2 teaspoons whole black peppercorns |
about 1 1/2 teaspoons kosher or coarse salt |
1 cup fat-skimmed chicken broth |
fennel and belgian endive casserole |
Directions:
1. Rinse pork and pat dry.
2. In a food processor (a mini model works best), blender, or mortar with pestle, coarsely grind or crush fennel seeds with sage, peppercorns, and 1 1/2 teaspoons salt. Rub all the fennel-seed mixture evenly over pork, tucking some into crevice where roasts join.
3. Set meat on a rack in a 9- to 10-inch by 13- to 15-inch rimmed pan. Bake in a 375° regular or convection oven until a thermometer inserted in center of roast reaches 150°, about 2 1/4 hours.
4. Transfer roast to a platter; let rest in a warm place for at least 10 and up to 30 minutes.
5. Meanwhile, skim and discard fat from pan drippings. Add chicken broth to pan; scrape bottom to release browned bits. Set pan over high heat and stir until boiling. Pour any juices accumulated on platter into pan. Pour mixture through a fine strainer into a small pitcher.
6. Slice meat and serve with pan juices, salt to add to taste, and fennel and Belgian endive casserole.
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