Arista al Finocchio

By LeeBoruchow

Pork loin with fennel. I often do this with pork tenderloins on the grill as well.

Ingredients

• 1 tbsp Kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp fennel pollen
• 2 cloves garlic, finely minced
• 1 bunch fennel fronds, finely chopped
• Several gratings nutmeg
• 1 bone-in pork loin
• 4 tbsp extra-virgin olive oil
• 1 cup dry white wine
• 4 fennel bulbs, trimmed and segmented

Preparation

Step 1

Preheat the oven to 350 degrees F.

In a small bowl, combine the salt, pepper, garlic, fennel fronds, fennel pollen and nutmeg and stir well to combine. Place the pork loin in an ovenproof casserole and rub the spice mixture all over the loin. Drizzle the olive oil over the loin. Roast in the oven 1 hour, gradually adding the white wine and basting with the cooking juices.

Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the segmented fennel in the boiling water for 5 minutes. Drain the fennel and add to the roasting pan, arranging all around the pork, for the last 20 minutes of cooking time. Allow the meat to rest 10 minutes before carving. Serve with pan juices and fennel.