Roasted Pork Loin With Fennel Food

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.

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.

ROASTED PORK LOIN WITH FENNEL

Steps:

• Blend first 8 ingredients in processor until mixture is finely chopped.
• Using tip of small sharp knife, make about twenty 1 1/2-inch-deep incisions all over pork loin. Press 1 generous teaspoonful of pancetta paste into each incision. Rub remaining paste over outside of pork. Arrange bay leaves in bottom of roasting pan. Place pork loin atop bay leaves. Cover; let pork stand at room temperature 2 hours or refrigerate overnight.
• Preheat oven to 375°F. Sprinkle pork with salt. Roast 45 minutes. Pour 1 1/2 cups stock into pan. Continue to roast until thermometer inserted into center registers 155°F, adding more stock if it evaporates and basting pork with juices occasionally, about 45 minutes longer.
• Transfer pork to cutting board. Discard bay leaves. Transfer pan juices to small saucepan. Skim fat from top of juices; boil until liquid is reduced by half, about 4 minutes. Cut pork into 1/2-inch-thick slices. Transfer to platter. Pour juices over. Surround with fennel and lemon wedges (squeeze lemon over fennel at table).

PORK WITH FENNEL AND POTATOES

Steps:

• Preheat the oven to 425 degrees F. Halve the pork tenderloin crosswise; sprinkle with 1 teaspoon thyme and 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned, about 5 minutes. Transfer to a roasting pan; roast until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F, 12 to 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper. Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.
• Uncover and cook until the potatoes are tender, about 10 minutes. Add the broth and the remaining 1/2 teaspoon thyme. Simmer until slightly reduced, 1 minute. Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute. Season with salt and pepper. Slice the pork and serve with the vegetables and sauce. Top with parsley.

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.

LOIN OF PORK WITH FENNEL AND GARLIC

Steps:

• Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
• Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.

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.

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.

PORK TENDERLOIN WITH FENNEL

Steps:

• Heat oil in heavy large ovenproof skillet over medium heat. Add fennel and half of garlic and sauté until almost tender, about 5 minutes. Pour in 1/3 cup chicken broth and sprinkle over half of fennel seeds. Cover and simmer until fennel is very tender and liquid is absorbed, about 10 minutes. Season to taste with salt and pepper. Cool.
• Starting 1/2 inch up on 1 long side, cut through tenderloin to within 1/2 inch of opposite side. Open as for book. Continue cutting through thick portion of tenderloin until meat forms 1;/2-inch-thick rectangle. Spread fennel mixture evenly over pork. Beginning at 2 long end, roll pork up jelly roll style. Tie pork with stirring to secure. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Preheat oven to 425°F. Place pork in same skillet. Rub pork with remaining garlic clove and 1/4 teaspoon fennel seeds. Season with salt and pepper. Roast in oven until pork is cooked through, about 25 minutes. Remove pork from skillet and keep warm. Pour remaining 1/3 cup chicken broth into skillet. Boil until reduced by half, about 1 minute. Remove string from pork. Cut pork into 1-inch pieces. Divide between plates, cut side up. Spoon sauce over pork and serve.

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.

ROASTED PORK, FENNEL, AND ONIONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
• Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
• Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
• Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
• Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
• Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

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.

PORK TENDERLOIN WITH FENNEL SEED AND ONIONS

Steps:

• In skillet, heat 1 tbsp (15 mL) oil over medium heat.
• Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
• Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside.
• In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.
• Add pork; brown on both sides, about 4 minutes.
• Pour in wine and increase heat to high; cover and cook for 3 minutes.
• Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.
• Transfer pork to warm serving plate. Set aside.
• Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
• Makes 4 servings.
• Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.

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.

ROASTED PORK TENDERLOIN WITH FENNEL AND CRANBERRIES

Steps:

• Preheat oven to 425°. In a small bowl, mix salt, fennel seeds, paprika and cayenne. Rub over pork., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown pork on all sides. Transfer to a rack in a shallow roasting pan. Roast 20-25 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in same skillet, heat remaining oil over medium-high heat. Add fennel and shallots; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in wine, cranberries and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., To serve, spoon fennel mixture onto a serving platter. Using a slotted spoon, top with tenderloin slices and, if desired, fennel fronds.

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.

FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES

Steps:

• Preheat oven to 350°F with rack in middle.
• Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
• Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
• Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
• Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.