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Ingredients
- 1/2 tsp. caraway seeds, lightly toasted
- 1/2 tsp. fennel seeds, lightly toasted
- 2 T. finely chopped fresh oregano
- 2 tsp. finely chopped fresh rosemary
- 2 tsp. fresh thyme leaves
- 8 basil leaves, finely chopped
- 1 clove garlic, minced
- 2 T. Dijon mustard
- 1 tsp. kosher salt
- Fresh black pepper to taste
- 4-lb. boneless pork tenderloin roast or boneless pork leg
- Salt and fresh black pepper for sprinkling
Details
Servings 8
Preparation
Step 1
1. Toast caraway and fennel seeds in saute pan on cooktop for 10 minutes. With a mortar and pestle, roughly crush toasted seeds. Pour into a small bowl.
2. Blend with rest of ingredients, except tenderloin, and salt and pepper.
3. Untie tenderloin. Using your fingers, rub herb mixture onto inside surface of roast. Re-tie roast. Wrap in plastic wrap and chill at least 6 hours.
4. Before cooking, leave roast out of fridge at room temperature for 1 hour. Preheat oven to 325°F. Sprinkle roast with salt and pepper. Place roast in roasting pan. Roast on middle rack of oven for 2 hours and 20 minutes, or until the internal temperature of the thickest part of the roast is 170°F. (Or cook roast about 35 minutes per pound.) Pork leg may take slightly longer to reach this internal temperature.
5. When done, remove roast from oven. Tent it under foil for 20 minutes before slicing.
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