Double Pork Loin Roast with Fennel and Sage

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 40%
  • Protein: 40g
  • Fat: 13g
  • Saturated fat: 4.8g
  • Carbohydrate: 0.5g
  • Fiber: 0.3g
  • Sodium: 322mg
  • Cholesterol: 111mg


  • 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


  1. 1. Rinse pork and pat dry.
  2. 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. 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. 4. Transfer roast to a platter; let rest in a warm place for at least 10 and up to 30 minutes.
  5. 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. 6. Slice meat and serve with pan juices, salt to add to taste, and fennel and Belgian endive casserole.
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