Fennel & Rosemary Pork Roast
Prep Time: 15 minutes
Cook Time: 1 hour
1 ½ tbspfresh rosemary, chopped
1 tbspfennel seeds, coarsely chopped
1 tbspfresh thyme, chopped
2 clovesgarlic, minced
1 tspcoarsely ground black pepper
½ tspred pepper flakes
4 tbspextra-virgin olive oil, divided
4 smallfennel bulbs with fronds
1 4 to 4 ½ lbGood Nature® Boneless Pork Loin
Preheat oven to 350°F.
In a small bowl, combine rosemary, fennel seeds, thyme, garlic, black pepper, and red pepper flakes. Season liberally with salt and stir in 2 tablespoons olive oil; set aside.
Trim and quarter fennel through root ends, cutting off stems and fronds; coarsely chop fronds and set aside. Line up fennel stems on a large roasting pan or baking sheet and place pork on top of the stems.
In large bowl, combine fennel quarters, 2 tablespoons oil, and salt and pepper to taste; toss to coat.
Pat roast dry with paper towels. Cover with the herb rub and roast, uncovered, for 30 minutes. Remove roast from oven; scatter fennel quarters around roast. Continue roasting for 30 minutes or until fennel is tender and internal temperature reaches 145°F in the thickest part of the meat.
Transfer roast to cutting board; discard fennel stems. Loosely cover with foil; let rest for 10 minutes. Carve slices. Toss fennel quarters with chopped fronds and serve with pork.