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Double Pork Loin Roast with Fennel and Sage

Yield Makes 10 to 12 servings
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.


  • 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

Nutrition 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

How to Make It

  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.