recipes barefoot contessa

Loin of Pork with Fennel and Garlic (Serves 8)

Copyright 2007, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

1 (5 pound) loin of pork, bone in,”frenched” and tied
6 garlic cloves
1/3 cup fresh rosemary leaves, chopped
2 tablespoons lemon zest (2 lemons)
2 teaspoons fennel seeds
2 tablespoons good olive oil
1 tablespoon Dijon mustard
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees. Allow the pork to stand at room temperature for 30 minutes.

Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1¼ hours, or until the internal temperature reaches 140 degrees. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.