BONELESS PORK LOIN ROAST - FENNEL CRUSTED

By akselden

Ingredients

• Fennel Seasoning Mixture:
• 6 T. fennel seeds
• 1/2 tsp freshly ground pepper
• 2 bay leaves
• 1/4 C. sage leaves
• 1 large onion, sliced thin
• 1/2 C. vermouth
• 1/4 C. extra-virgin olive oil
• l boneless pork roast, rib or loin, about 2 1/2 to 3 pounds, trimmed of most fat
• 3 T. fennel seeds, toasted and crushed
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1 T. finely chopped fresh sage
• Braised Onions (recipe follows)

Details

Servings 4

Preparation

Step 1

Toast the fennel seeds in an iron skillet or heavy aluminum pan over medium high heat for about 3 minutes, stirring and tossing them almost constantly. They should not burn. Crush the warm seeds with a mortar and pestle or in a coffee grinder. Measure out half the fennel seeds to mix in a medium saucepan with the pepper, bay leaves, sage, onion and vermouth. (Reserve the rest of the seeds for Fennel Seasoning Mixture.)

Cover the pan and simmer the mixture until the onions wilt, about 3 minutes. Mix in the olive oil and pour this over the pork roast in a small glass or nonreactive pan (or, better, put the pork and the marinade in a plastic bag, sealing up the bag). Let the meat marinate in this mixture at room temperature up to 1 hour, or longer in the refrigerator.

Preheat the oven to 400° F. Remove the pork from the marinade. Spread the Fennel Seasoning Mixture on a sheet of wax paper. Roll the pork in it to coat it and place on a rack in a roasting pan over 1/2 inch to 3/4 inch of water to catch the drippings. Place the roast in the oven for 30 minutes, or until it starts to brown, then reduce the heat to 325° F and let it continue roasting about 30 minutes longer, basting once or twice with the reserved marinade, until a thermometer inserted in the center of the meat reads 155° F.

Remove the meat from the oven and let it stand, covered loosely, in a warm spot for 20 to 30 minutes. (This step is important to let the meat finish cooking thoroughly and absorb some of its juices.) Serve in crosswise slices, with Braised Onions.

FENNEL SEASONING MIXTURE: Combine the ingredients and mix well.