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.
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- 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. 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.
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