Loin Of Pork With Fennel And Garlic Food

ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC

Steps:

• Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
• Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees.
• Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.

LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
• Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
• Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

TUSCAN ROAST PORK WITH FENNEL

Steps:

• Toss the garlic, chopped rosemary, 1 tablespoon salt and the red pepper flakes in a small bowl. Make 3/4-inch-deep cuts between the rib bones of the pork. Stuff some of the garlic mixture into each cut. Rub the lemon halves over the pork, then rub with the remaining garlic mixture. Cover with plastic wrap and refrigerate overnight.
• Bring the pork to room temperature, about 30 minutes. Position a rack in the upper third of the oven and preheat to 375 degrees F. Cut each fennel bulb in half, then cut each half into wedges. Scatter the fennel and rosemary sprigs in a medium roasting pan (it's best if the roast fits snugly in the pan). Place the pork in the roasting pan on top of the fennel, fat side up, and roast until a thermometer inserted into the center of the pork registers 145 degrees F, about 1 hour, 45 minutes. Transfer the pork to a platter or cutting board and cover loosely with foil; let rest 15 minutes.
• Meanwhile, turn the fennel wedges and return the pan to the oven. Continue roasting until the fennel is caramelized, about 15 minutes. Cut the pork into chops and serve with the fennel.

PORK LOIN ROAST WITH FENNEL-GARLIC RUB

Steps:

• Prepare the rub:
• Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
• Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
• Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.
• Roast the pork loin:
• Preheat oven to 350°F.
• Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
• Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140°F, about 1 1/2 to 1 3/4 hours.
• Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
• Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
• Transfer the bones to a large serving platter and arrange meat on the bone.
• Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
• Serve sauce alongside meat.

PORK TENDERLOIN WITH LEMON AND FENNEL

Steps:

• Combine 1 tablespoon of the lemon oil, garlic paste, zest, fennel seeds, and pepper in a small bowl. Rub the mixture over the pork tenderloins and let stand at room temperature, covered, for 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
• Heat the remaining 2 tablespoons lemon oil in a large skillet over medium heat. Brown the pork tenderloins, about 5 minutes total. Transfer to a baking pan and roast the pork for about 15 to 20 minutes, or until an inserted instant read thermometer reads 150 degrees F, about 15 to 20 minutes, for medium, or to desired doneness. Remove the pork to a platter and let sit for 10 minutes before cutting into thin slices.
• Variation: If you'd like to serve fresh fennel alongside the pork, after browning the pork, add the fennel to the same skillet. Cook the fennel, stirring frequently, over medium heat until it begins to brown, about 10 minutes. Add a minced garlic clove, a teaspoon of sugar and cook, stirring, for 1 minute. Add 3/4 cup cool water, bring to a boil and simmer until the liquid is all evaporated and the fennel is fork-tender, about 5 minutes. Stir in 1 tablespoon of fresh lemon juice and season with salt and pepper.
• Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
• Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.

POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
• In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
• Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

FENNEL-GARLIC SMOKED PORK WITH FENNEL GREMOLATA AND GRAPE MOSTARDA

Steps:

• For the brine: Bring 8 cups water to a boil in a large saucepan. Add the salt and sugar and cook until dissolved. Add the fennel seeds, garlic, thyme and fennel fronds and remove from the heat. Let cool completely (or reduce the amount of water in the brine by 2 cups and add 4 cups ice cubes to cool down immediately). Transfer the brine to a plastic container, add the pork, cover and refrigerate for at least 1 hour and up to 4 hours.
• For the smoked pork: Remove the pork from the brine, rinse well with cold water and pat dry. Put on a rack set over a baking sheet and refrigerate (to allow a crust, or skin, to form on the outside) for at least 1 hour and up to 8 hours.
• Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked wood chips over the top. Put on the ceramic plate and the grill rack, close the cover, bring the temperature to between 300 and 325 degrees F and allow to smoke for 10 minutes.
• Brush the entire loin with oil and sprinkle with pepper. Place on the rack, close the cover and smoke until an instant-read thermometer inserted into the center registers 140 degrees F, 1 to 1 hour 30 minutes.
• While the pork smokes, combine the balsamic vinegar and honey. Start brushing it on the pork about 30 minutes before it is done. When done, remove, loosely tent and let rest 10 minutes before slicing.
• For the fennel gremolata: Cut the fennel into small dice and coarsely chop the fronds; put in a bowl. Add the zest and juice and drizzle with a little olive oil; mix to combine. Let sit at room temperature.
• Spoon the Grape Mostarda onto a platter, top with the pork and spoon the gremolata over the pork.
• Heat the canola oil in a large saucepan over high heat. Add the grapes, shallots, sugar, vinegar, mustard seeds, rosemary and 1/2 cup cold water. Bring to a simmer and cook until the grapes soften slightly and the mixture thickens, about 20 minutes.
• Remove from the heat. Stir in the mustard and orange zest. Transfer to a bowl and let come to room temperature. Remove the rosemary sprig. Serve at room temperature.

FENNEL SEED SPIKED PORK ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
• Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
• Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.

ROAST PORK LOIN WITH FENNEL-PEPPER RUB

Steps:

• 1. Place the pork loin on a wide plate and rub with the garlic. Grind together the peppercorns, fennel seeds, and salt, or crush with the bottom of a heavy skillet. Cover the pork with the spice mixture, rubbing it into the pork in a thick layer. Drizzle on the olive oil and continue to massage the spice rub into the meat. Keep picking up the rub that falls onto the plate and gradually work it all into the meat. Cover with plastic and refrgerate for 2 hours.
• 2. Remove from the refrigerator and let sit at room temperature for 30 minutes. Preheat oven to 325 F.
• 3. Place the roast on a rack in a roasting pan and roast for 1.5 - 2 hours, until an instant-read meat thermometer reads 155 F when the loin is pierced in several places. Do not touch the bone when taking the temperature, as it will be hotter than the meat.
• 4. Let stand at room temperature for 20 - 30 minutes to reabsorb the juices, then serve.

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425°F.
• With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 T. salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut eh fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138°F
• Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and fresh ground pepper to taste. Serve warm.

LOIN OF PORK IN WHITE WINE WITH GARLIC, FENNEL AND ROSEMARY

Steps:

• Pre-heat the oven to 400°F.
• Using kitchen twine, tie the loin so it holds together or, if you're lucky, your butcher will do it for you.
• Season generously with salt and pepper.
• Roll the meat in the fennel seeds till covered.
• In a casserole, roasting pan or large saute pan which is oven proof, melt half the butter and half the olive oil over medium high heat.
• Sear the pork on all sides (including the ends, until the meat is nice and golden all over.
• If your pork is very lean (my preference), you may need to add a bit more olive oil during the braising process.
• Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
• Loosely tent the pan with foil and place in the pre-heated oven.
• Roast until the meat thermometer reaches 150°F.
• The pork cooks rather quickly, so check after about 30-35 minutes; depending on your oven it should be done within about three-quarters of an hour.
• Remove the meat to a platter and cover with the foil.
• Add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
• Pour on platter around the pork and enjoy.

ROAST PORK WITH FENNEL & ROSEMARY

Steps:

• Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.
• Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.
• Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.

PORK LOIN WITH FENNEL AND GARLIC

Steps:

• Preheat oven to 400°; place the fennel seeds on a cutting board and break them by cutting once or twice with a large heavy knife (if you have a mortar and pestle, give them a couple grinds to lightly crush and release their aroma).
• Combine the fennel, garlic, salt, and pepper; stir to combine.
• Rub the fennel seed mixture over the entire surface of pork roast.
• Place the roast in a 13x9 inch baking dish; roast for 30 minutes.
• Remove pan from oven; using large tongs or two spatulas, carefully turn the roast over.
• Return to the oven; continue roasting about 30 minutes until well browned.
• Remove roast from oven; let stand about 10 minutes.
• Carefully remove string and cut meat into thin (1/8 inch) slices; arrange the overlapping slices on a platter; spoon any pan juices over the meat and serve.

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees.
• With a mortar and pestle or in the bowl of a food processor fitted with a steel blade, grind together the garlic, salt, and thyme leaves. Add the mustard and combine. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut the fennel bulbs into thick wedges, slicing through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper.
• Transfer the vegetables to a large roasting pan and cook for 30 minutes. Add the pork to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes.
• Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and pepper.