Easy as Roast Pork

pork loin

Here is yet another way to make the other white meat.

This pork will come out succulent and delicious. If you can find the pork on the bone, even better.

It's the fennel and rosemary that make the crust of the pork so delicious, so don't think about skipping these key ingredients.

Another Good Recipe for Roast Pork Loin:

2 lb. pork loin
3 cloves garlic
1 tbsp fresh rosemary
1 tbsp fennel seeds
kosher salt & pepper
1 onion, sliced
1/2 cup white wine
1/2 cup chicken stock
any vegetable you like (brussels sprouts, potatoes or carrots are a good choice)

Make a paste out of 3 cloves of garlic and 1 tablespoon of fresh rosemary. Chop and mash it together until it becomes a paste. Add a tablespoon of fennel seeds to the paste.

Season your pork loin with lots of kosher salt & pepper and sear on all sides in a heavy Dutch oven until its forming a nice crust, about 3 minutes per side.

Turn off the stove and add the herb paste to the top of the pork loin with a spoon so you don't burn yourself.
Add the sliced onion to the pan and the white wine and chicken stock.

Add the potatoes and other vegetables on top of the onion and around the pork loin.
Drizzle all with olive oil and season the vegetables with kosher salt and pepper.

Bake uncovered in a 350F oven for about 40 minutes. I use a meat thermometer and when it reaches 155-160F, I take it out and let it rest about 8 minutes until the juices redistribute.

Slice and place on a platter with the cooked vegetables.
Add your gorgeous pan sauce to the meat.

Easy as 1,2,3.


Ciao Chow Linda said…
A beautiful meal again Stacey - I would gladly eat this meal any night of the week.
The JR said…
Yes, to both of what Ciao Chow Linda said. Very nice.
kat said…
That looks like heaven especially with the brussels sprouts! I agree fennel & rosemary are the perfect match for my favorite meat.
Bob said…
Pork loin is so versatile, I love it. This method looks wicked good!
MaryMoh said…
Mmmm....looks easy and delicious. I can try that. Thanks for sharing.
Midge said…
That pork roast looks excellent -- did you use a pork tenderloin roast or a pork roast?