Double Pork Loin Roast with Fennel and Sage

recipe
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.

Yield:

Makes 10 to 12 servings

Recipe from

Nutritional Information

Calories 291
Caloriesfromfat 40 %
Protein 40 g
Fat 13 g
Satfat 4.8 g
Carbohydrate 0.5 g
Fiber 0.3 g
Sodium 322 mg
Cholesterol 111 mg

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

Preparation

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.

Note:

November 2002
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