Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
6 servings (serving size: 4 ounces pork)

Dried mushrooms are a good match for roast pork, but you can omit them.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine mushrooms and fennel seeds in a food processor or spice grinder; process until finely ground. Combine salt and garlic to make a paste. Rub pork with garlic paste; sprinkle with mushroom mixture.

Step 3

Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 5 minutes or until browned, turning occasionally.

Step 4

Place pan in oven; bake at 425° for 15 minutes or until a thermometer registers 160° (medium) or desired degree of doneness. Transfer the pork to a jelly roll pan, and let stand 10 minutes.

Step 5

Place pork on a cutting board, reserving juices in jelly roll pan. Combine the reserved juices and broth in cast-iron skillet; bring to a boil, scraping pan to loosen browned bits. Drizzle the broth mixture over pork.

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