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Active Time
30 minutes
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Total Time
5 hours
Try a heritage Berkshire pork loin rack for great flavor and tenderness. If you are lucky enough to have a pork vendor at your local farmers market you can buy it there (you might want to order it in advance) or it can be mail ordered from www.heritagepork.com or prairiepridefarmminnesota.foodoro.com. Many butchers can cut a loin rack for you as well. Commercially, the loin rack is cut into pork chops but if you call ahead they can cut a roast for you.
Ingredients
Makes 8 servings
Special Equipment
Prepare the rub:
Step 1
Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
Step 2
Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
Step 3
Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.
Roast the pork loin:
Step 4
Preheat oven to 350°F.
Step 5
Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
Step 6
Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140°F, about 1 1/2 to 1 3/4 hours.
Step 7
Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
Step 8
Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
Step 9
Transfer the bones to a large serving platter and arrange meat on the bone.
Step 10
Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
Step 11
Serve sauce alongside meat.
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Reviews (8)
Back to TopI have made many pork loin roasts over the years, including many recipes from this site and this one is the best. I used a 6.25 lbs. rack of pork, put the rub on four hours prior to roasting and followed the recipe exactly. The rack makes a most impressive presentation and the meat was succulent and delicious. (We did find the pan juices to be a bit salty.) Otherwise, great results from a simple recipe.
Anonymous
Kansas City
3/28/2016
this is really good & smells divine. i didn't let any of the fennel haters know what they were eating!i had a 5 lb loin roast, and the leftovers are great, too!
cocojoh
norwalk, ct
12/31/2012
I love the combo of fennel and pork so I thought I'd give this a try. Made exactly as written except I used a boneless roast and I lowered the cooking temperature like some other reviewers. The pork was excellent and it smelled amazing.
Jamie2348
Washington, DC
7/13/2012
This was delicious! Used a boneless loin roast, about 2 lbs. and cooked it at 325. Only I used the Pinot Noir instead of the white wine. I thought it would go better with the pork. :) Will make it again.
normalou
5/8/2012
I figured I was taking a risk by making a dish that had so few ratings, but I think it was worth a shot. The pork was tender and moist, however the rub was a bit overpowering. When mixed with bites of roasted brussel sprouts and garlic mashed potatoes the pork was great, but like I said it was too much on its own. I did make a few changes to the recipe - I put in 1.5 cups of wine and 1.5 cups of water because my family typically likes extra sauce; I also thickened the sauce with flour and added milk to it while over the stove to make it more of a gravy. Both changes worked well. I'm not sure I'd make this again because there are other, better recipes on this site, but it was worth a try - especially if you love fennel and garlic.
jaimeboswell
Northern Virginia
4/30/2012
Great pork recipe! Smelled wonderful as it was roasting. Everyone in the family loved it.
Anonymous
Lincoln, Nebraska
4/25/2012
Made this over the weekend, I got a 5# roast, the flavors were fabulous. I did get without the bone. I also put into a 325 degree oven. I feel pork should be cooked slower. It took approx 2 hours the sauce on the side was a nice touch. I will defintely make this again.
lovetotrynewrecipes
4/23/2012
This is delicious. We made it with a much smaller roast (1 1/2 pound boneless center cut) and just kept it in the oven for less time. Tested with meat thermometer and took it out at 140, after 40 minutes or so. We put the garlic fennel rub on about 5 hours before roasting, and I think that helped a LOT -- the flavors were wonderful. We had it with regular mashed potatoes and green beans tossed with a little dark sesame oil, a little asian chili paste and toasted sesame seeds - nice combo with the pork. This recipe is definitely a keeper - very easy and turns out great.
laurelm
Kennebunk, ME
4/23/2012
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