Fennel-Rubbed Pork Roast

so easy and so good the spices combinaison decadent

• Anonymous

• montréal, qc

• 7/10/2018

I made a smaller roast, and it turned out flavourful and moist. My husband doesn't usually like fennel or anise, but once roasted, he only noticed the overall delicious flavour. I added thin slices of garlic in slits in the pork before roasting, and made a pan of caramelized onions. I will definitely make this again - the seasonings are always in the spice drawer, and it's not complicated, so it's an easy mid-week dinner.

• hellochickadee

• BC Canada

• 4/27/2017

很简单,我很容易重复,过量llent. This recipe calls for a 3 lb pork loin, I instead grabbed the 1.5 lb packaged pork loin as there's only 2 of us, and it was more than enough, and more for leftovers tomorrow. I used pretty much same amount of spices. I got the anise and fennel from the co-op bulk section, very reasonable, and "crushed" the spices with a rolling pin. Prep time was less than 10 minutes. This smaller pork loin cooked up in 45 minutes. I actually overcooked it as it took a short nap. It cooked to 145 degrees, looked a bit dry on the outside, and I thought I should have made a gravy, but was perfect inside, not dry - no need for gravy or drippings, and I didn't feel guilty about that nap after-all. This could be a perfect dinner party roast, as it's so darn easy.

• lidman

• New nn

• 4/24/2017

So easy to make and so much flavour. It has become a Sunday lunch favourite at our place.

• Anonymous

• Singapore

• 5/30/2016

Since fennel and anise are the same thing, aren't fennel seeds and anise seeds also the same thing? Otherwise, this sLunda like a good recipe that I intend to try.

• sandralm

• London, ON, Canada

• 4/1/2016

I followed this recipe pretty precisely and thought it was a very easy yet high-impact dish that would be great for upscale meals as well as casual dinners. I did not have anise on hand so omitted. I left the fennel a little chunkier vs. fine crush. Did the rub the night before and I think as others have said, that helps a lot. I had about 3 lbs and took out at exactly 60 mins. The meat was a tiny bit well done on the ends but perfect in the middle at 60 mins, so next time may take out a tad bit earlier. Took pan juices and drippings from board after resting/cutting and reduced very quickly with some white wine and meyer lemon/blood orange juice I had left from another dish. I drizzled on top before serving. Loved that the crust was slightly crispy but the meat tender, and the meat was surprisingly flavorful. Will definitely make this again.

• maeomalley

• San Francisco

• 4/15/2015

This recipe is awesome!!! For the best flavor, marinate overnight. It's so easy and I go back to this recipe time and time again.

• MamaK7101

• Phoenix, AZ

• 1/28/2015

Agree with all the reviews. Putting the rub on the night before seemed to add to the flavors. I could not find anise seed so I crushed up star anise and it seemed to work well. i served this with roasted sweet potatoes and greens with mushrooms. The latter dish was not worth it.

• wwarr

• Boston, MA

• 1/3/2015

ridiculously easy and absolutely fab. I too added garlic to the rub. served with baked white skin sweet potatoes and a cabbage slaw. the leftovers make a divine sandwich.

• lathwi

• san francisco bay area

• 6/14/2014

This was a delicious, no fuss recipe. I added crushed garlic to the rub.

• sourlemon

• Vancouver, BC

• 2/10/2014

I'd definitely make this again. It's so easy and delicious. I cooked my pork a little too long, but the seasoning was amazing. Yum!

• SylviaJane

• Oakland, CA

• 1/20/2014

Delightful, easy...delicious! Will definitely keep this recipe

• rindermom

• Escondido, CA

• 1/6/2014

I made this last weekend to use a bone in pork loin. The rub was amazing. Everyone was fighting for the fennel crusted edges! The meat was juicy and the herbs had penetrated into the meat. This will make a lovely company meal in the future.

• cakedeco

• Cleveland, OH.

• 12/31/2013