We are a family of pork lovers... give us pork any which way and we are happy. At least once a month we roast a pork loin and we gobble it up. Rubbed with a blend of rosemary, garlic, and crushed fennel seeds, the roast is simple, fast, and delectable. For months I have wanted to share this family favorite with you, but every time we make it, we eat before I can take a photo.
- 1 1/4 pound pork loin
- 2 1/2 tablespoons dried fennel seeds
- 2 tablespoons finely chopped/pressed garlic
- 2 tablespoons fresh rosemary
- 2 tablespoons olive oil
About 30-45 minutes before cooking, remove pork from the refrigerator. Pat dry, salt the loin generously, and set aside.
Crush fennel seeds with a mortar and pestle. Add rosemary leaves, garlic, salt, pepper, and olive oil. Integrate ingredients and you've got your rub. Transfer mixture to a low bowl big enough to hold the pork loin.
Here's Otis prepping the rosemary. He knows the drill...
Preheat oven to 375.
Roll the loin in the fennel/garlic/rosemary mixture and coat all sides thoroughly.
Put a medium cast iron pan on the stove top over medium-high heat.
Brown all sides of the loin in the hot cast iron.
Place cast iron pan with the roast in the hot oven.
Roast for 25-35 minutes. Check for doneness with a meat thermometer - it should read 135-140 degrees when the pork is finished. Keep a close eye on the roast: it can go from undercooked to overcooked very quickly.
Let the roast rest for 10 minutes or so before slicing and serving. Cooked this way, the pork loin is juicy and slightly pink in the center.