Fennel-Garlic Pork RoastFeatured by Gibbs Napa Valley in the Pinot Noir Wine Club.
Pair this tasty pork recipe with a glass of Pinot Noir from your wine of the month box. Cheers!Yield: 2-6
Prep Time: 60 Minutes
Cook Time: 360 Minutes
• 1/4 cup honey
• 2 tablespoons black peppercorns
• 18 fresh bay leaves (1/3 ounce)
• 10 thyme sprigs
• 10 flat leaf parsley sprigs
• 2 heads of garlic, halved horizontally
• 1 cup kosher salt
• 3 quarts water
• one 4-pound boneless pork loin, tied
• 2 tablespoons fennel seeds, coarsely chopped
• 1 teaspoon crushed red pepper
• 6 garlic cloves, thinly sliced
• 1 teaspoon finely grated lemon zest
• pinch of salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons canola oil
Step 1: Make the Brine
In a medium saucepan, combine the honey, peppercorns, bay leaves, thyme, parsley, garlic and salt with 1 quart of the water sand 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 (12-18 hours). Drain and pat dry, picking off any seasonings.
Step 2: Make the Rub
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.
Step 3: Make the Second Rub
Preheat the oven to 350 degrees 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 149 to 145. Let is rest 20 minutes before serving.
Recipe sourced from Food & Wine.