Roast pork with fennel and new potatoes recipe
- Meat and poultry
- Roast pork
I found a super pork joint at the market this weekend. It took a long time, but I've never eaten pork so good or so tender!
5 people made this
- 1.5kg pork roasting joint with the rind
- 500g new potatoes
- 1 fennel bulb, sliced
- salt and ground black pepper
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Preheat the oven to 200 C / Gas 6. Remove part of the pork rind, and place it in the bottom of a roasting tin.
- Place the roast into the tin, and distribute the potatoes and fennel slices around the joint. Season with salt and pepper.
- Roast in the preheated oven until the centre is no longer pink, about 2 hours. At about 1 1/2 hours cooking time, stir the potatoes and fennel to coat with the pan juices.
- Slice and serve.
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Everyone has heard of a rack of lamb but how about a rack of pork? We often have pork for a Sunday roast and it has to have crackling. In fact, we always fight over it!
This recipe is a little bit more special, so it's perfect for entertaining. It doesn't need lots of attention while it cooks and makes the most delicious gravy to serve alongside.
The meat is tender and juicy and full of flavour and this has to be one of my favourite pork cuts.
Of course, you don't have to French trim the joint, it will still be totally delicious!
Fennel-Garlic Pork Roast
In a medium saucepan, combine the honey, peppercorns, bay leaves, thyme, parsley, garlic and salt with 1 quart of the water and bring to a boil, stirring to dissolve the salt. Pour the brine into a large bowl and let cool. Add the remaining 2 quarts of cold water along with the pork and refrigerate overnight (12 to 18 hours). Drain and pat dry, picking off any seasonings.
In a mini food processor or a mortar, combine the fennel seeds, red pepper, garlic, lemon zest and salt and process or pound to a paste. Stir in the olive oil. Rub half of the spice paste on the lean side of the pork and let stand at room temperature for 2 hours.
Preheat the oven to 350° and set a rack on a large rimmed baking sheet. On a large griddle, heat the canola oil until shimmering. Add the pork fat side down and cook over moderately high heat until browned, about 5 minutes. Transfer the pork to the rack, fat side up, and slather with the remaining garlic paste. Roast the pork for about 1 hour, until an instant-read thermometer inserted in the thickest part registers 140° to 145°. Let rest for 20 minutes before slicing.
Reviews ( 4 )
This was absolutely delicious, easy, and very little clean up. My husband swooned from the wonderful smell when he came home from work. He is not a sweet with savory person, but we both thought the pears were a really nice foil to the vegetables, and they caramelized so well. I was a little skeptical about the fennel seed but did use it, and crushed mine in a mortal/pestle. It ended up producing such a great, non-overpowering flavor and I was surprised. The porkloin I thawed was almost double - 3.5 lbs so I doubled the roasting time to about 2 hours, adding the veggies after the first hour. I also will make a sauce with the pan drippings the next time. so much au jus left in the pan - a little wine/butter/flour would have produced a great accompaniement. Another tip I offer. put all the veggies in a plastic bag, add the oil,and S&P, shake, pour into roasting pan. no clean up! Will make again!
- 2 tablespoons fennel seed
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon coarse sea salt
- 5 tablespoons minced garlic
- 2 tablespoons ouzo
- 1 (8 pound) fresh Boston butt pork roast
- 2 large onions, thickly sliced
- 1 fennel bulb, sliced thickly (Optional)
- water as needed
Preheat oven to 325 degrees F (165 degrees C).
Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife rub the spice paste all over the roast.
Spread the sliced onions and fennel into the bottom of a large roasting pan pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.
This is a rather basic recipe for roast pork loin with gravy with no complexity, in my opinion. Iɽ rather have had the onions, balsamic vinegar, and fennel in the sauce. As is, the recipe has a very 50's style to me and is not worth the effort.
This is a fantastic recipe -- easy, quick, impressive and delicious. I've made this three times, and it's been flawless each time. Go by the meat's temperature to gauge doneness, and it'll be perfect. Pair with pinot noir, and serve with fennel risotto from this site as well as sauteed green beans with a touch of lemon.
Made this for small Christmas dinner (with wild mushromm gratineed potatoes and green beans with caramelized shallots from this site) -- a big hit! I don't think I sufficiently crushed my fennel seed, but even so, a nice note to the pork. Sauce is delicious -- don't omit the butter! Def make this again.
I made this dish according to the recipe. My family and I thought that this was exceptionally tasty. The fennel was strong to the nose, but really it blended right into the flavor. I am looking forward to making this again.
This dish is fantastic, I love the fennel taste, and it was not strong at all (and I'm not even a fan of licorice). The onions were very good too, I roasted them separately in a toaster oven but served them together, and it was a great hit.
Very simple, but very tasty (especially the pan sauce, to which I added one clove of garlic). I made sure to pull the roast out at 145 degrees, as recommended by another reviewer, and it was perfectly cooked. Served the onions with sauteed collards and roasted beets, which made a lovely warm 'salad' (the sweetness of the onions and beets contrasted beautifully with the slight bitterness of the greens).
Wonderful! We brined the tenderloin for several hours beforehand (a solution of 1/4 cup coarse salt, 1/4 cup brown sugar, 4 cups water, two teaspoons fennel, 2 bay leaves, and a teaspoon of black peppercorns, brought to boiling to disolve, then cooled to room temperature.) We also coated the outside of the tenderloin with a 1/4 cup dijon mustard over the fennel. Our only criticism was that it seemed a bit salty. Perhaps because we chose to brine it, we should have eliminated the salt from the spice rub. Otherwise, it was perfectly done, moist and very flavorful. Agree with the suggestion to simply bake the onions with the pork 15 mins. didn't seem long enough. Also suggest removing from oven when pork is at 145 degrees.
A great, simple, elegant and tasty meal. My husband loved it, and he's not a big fan of pork. The fennel is not at all overpowering. In a word: Great!
With some reservations, because I don't like licorice, I made the entire menue for the fennel-crusted roast pork. This included the Roasted-Beet Salad and the "Confetti" Couscous, all on this site. Each recipe was wonderful. There was no strong licorice flavor in using the fennel seeds and the fennel bulb, and we loved how everything went together. The first time through on any Gourmet recipe I never change a thing because I feel the recipes have been thoroughly tested and I would never know what the food editor had in mind if I started making my own additions. For these 3 recipes I wouldn't change a thing. The only problem I had was in reducing the broth. At the end of 15 minutes on my stove it was nowhere near being reduced to 1/2 cup. Next time I'll use a larger pan and boil it to get it down to 1/2 cup. We thought this was a great menu and I'll make it again for company.
Wonderful! My family really loved this dish. The fennel taste was superb.
I altered this recipe only slightly (unusual for me), and was very disappointed in the results. I ground up the fennel, added a bit of rosemary, then salt and black peppercorns for the rub. I roasted the loin carefully, basting with the broth. It still came out dry, and the rub had a bitter, medicinal taste. I think any diners who are not fennel fans would be very turned off by this dish, so I caution future cooks before serving it to conservative eaters/guests.
I made this roast last night and it was wonderful. I used a boneless pork loin roast of about 3 lbs. I have a feeling the recipe is actually for a tenderloin roast (due to the small size and short cooking time). I served it with fennel and boursin risotto to which I added asparagus and the flavors worked very well together. A definate "keeper".
What a wonderful but elegant dish to serve to the family or to company. It is very simple to make but the flavor is so rich. A suggestion to keep the onions intact. do remove the root completely. Yes, it takes a few minutes to do the onions but they add so to the flavor.
This is a simple elegant dish, very impressive. I will make this again, with the following changes. The whole onion business was bothersome and did not work well. Possibly, I cut them too small because they did not stay intact..also the suggested timing is silly..It makes more sense to bake the onions along with the pork (the oven temp. can remain at 425 for both) I might try it with pearl onions, but I really think that it is an unecessary step. The pork is wonderful! I needed more fennel rub than the recipe called for, but other than that and adding a little onion powder to the sauce I didn't (and will not) change a thing. My husband and I both really enjoyed this and think it would make a wonderful ɼompany' meal. One added delight to this meal is the wonderful aroma of fennel that fills the house as you bake. Really quite lovely..try this one..but forget the onions.
Roast loin of pork with fennel
1) Preheat the oven to 220C/Gas mark 7. With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tbsp salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
2) Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes.
3) Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 59C.
4) Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminium foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly.
5) Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste and serve warm.
- Serving Size: 1 (183.9 g)
- Calories 114.6
- Total Fat - 7.1 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 92.3 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 5.5 g
- Sugars - 0 g
- Protein - 2.2 g
- Calcium - 86.9 mg
- Iron - 1.3 mg
- Vitamin C - 21.3 mg
- Thiamin - 0 mg
Cut the top of the fennel bulbs just below the fronds and cut a slice of the bottom rinse under cool water and drain on paper towels.
Cut into 1/8ths and place into a large bowl.
Drizzle oil over and season with salt and pepper to taste.
Gently combine with your hands until all fennel is coated.
Spray a large baking sheet and place fennel on sheet.
Roast for about 8 minutes or until golden on the bottom and turn over.
Continue roasting until it reaches your desired doneness, anywhere from 5-10 minutes.
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- 1 tablespoon fennel seed
- 6 cups cold water
- ¼ cup kosher salt
- ¼ cup dark brown sugar
- 2 1-pound pork tenderloins, trimmed
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 teaspoons fennel pollen (see Tip)
- 2 tablespoons canola oil
- 4 medium fennel bulbs (about 10 ounces each), trimmed, fronds reserved
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon kosher salt, divided
- ½ teaspoon ground pepper, divided
- 1 cup low-sodium chicken stock
To brine pork: Toast fennel seed in a dry medium skillet over medium heat until fragrant, 2 to 3 minutes. Transfer to a mixing bowl. Add water, 1/4 cup salt and brown sugar, stirring until the salt and sugar are dissolved. Put pork in a large sealable plastic bag and add the brine. Refrigerate for 4 hours or up to 12 hours.
To prepare fennel: About 30 minutes before you cook the pork, position a rack in lower third of oven preheat to 400 degrees F.
Cut each fennel bulb lengthwise into 6 wedges. Heat 1 tablespoon oil in a large skillet over medium heat. Add half the fennel wedges, cut-side down sprinkle with 1/4 teaspoon each salt and pepper. Cook until golden brown, 4 to 5 minutes per side. Transfer the fennel to a medium roasting pan. Repeat with the remaining fennel, oil, salt and pepper. Transfer to the roasting pan and pour in stock. Roast for 20 minutes.
To prepare pork: Meanwhile, remove the pork from the brine. (Discard brine.) Pat dry. Combine vinegar, honey, mustard and fennel pollen in a small bowl.
Heat canola oil in the large skillet over medium-high heat. Add the pork and cook, turning often, until browned on all sides, about 8 minutes total.
Remove the fennel from the oven. Place the pork on top of it and brush with about half of the balsamic glaze. Return to the oven and roast until the fennel is tender and the pork registers 140 degrees F on an instant-read thermometer, 15 to 20 minutes.
Remove the pork to a clean cutting board and let rest for 10 minutes. Transfer the fennel to a serving platter tent with foil to keep warm. Pour the liquid from the roasting pan into a small saucepan and add the remaining glaze. Bring to a boil and cook until reduced to about 1/2 cup, about 5 minutes.
Slice the pork 1/2 inch thick. Arrange on the platter with the fennel. Drizzle with the glaze and garnish with chopped fennel fronds, if desired.
To make ahead: Brine pork (Step 1) for up to 12 hours.
Tips: Fennel pollen--literally pollen harvested from fennel flowers--adds a citrusy, floral anise flavor. Try a pinch in a rub, marinade or dressing or toss with vegetables. Find at specialty-food markets or online.