Loin of Pork with Fennel and Garlic (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
1 (5-pound) loin of pork, bone in, frenched and tied |
6 garlic cloves |
1/3 cup fresh rosemary leaves, chopped |
2 tablespoons lemon zest (about 2 lemons) |
2 teaspoons fennel seeds |
2 tablespoons good olive oil |
1 tablespoon dijon mustard |
1 tablespoon kosher salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
2. 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.
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