Roast Pork with Fennel Pollen

Recipe by Nancy Harmon Jenkins, Food & Wine Magazine

4Bay leaves, minced
3 clovesGarlic, finely chopped
1 TablespoonWild Pollen Ranch Fennel Pollen
1 teaspoonFinely chopped rosemary
1 TablespoonSea salt
½ TablespoonFreshly ground black pepper
1 cup
Plus 2 Tablespoons
Dry white wine
4 poundsCenter-cut boneless pork loin roast, preferably with rind attached

 

Preheat the oven to 450.

In a small bowl, combine the bay leaves with the garlic, Pollen Ranch Fennel Pollen and rosemary. Stir in the salt, pepper and 2 tablespoons of the wine. Rub the marinade over the pork and tie the roast at 1-inch intervals with kitchen string.

Set the roast on a rack in a medium roasting pan and cook for 30 minutes, basting with the remaining wine every 15 minutes. Serves 6-8.

Reduce the oven temperature to 350 and roast for another 30 minutes, basting periodically.

Turn the oven down to 300 and roast for 1 hour longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 145.

Transfer the roast to a cutting board and let stand for 20 minutes. Remove and discard the strings.

Pour the juices from the roasting pan into a small saucepan and skim off as much of the fat as possible. Rewarm the pan juices and season with salt and pepper. Thinly slice the pork and arrange on a platter or plates. Drizzle with the pan juices and serve.


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