I tried this dish a few years ago. I was trying to impress my cousin’s wife who is German and she knows a thing or two about roast pork. I had her Sunday roast pork with gravy, potatoes and braised purple cabbage. She impressed me!
I have found that fennel seeds really complement the taste of pork meat. Fennel seeds aren’t used as much as other spices but they should!
Fennel seeds are native to the Mediterranean and also found in Asia (especially India). It has a licorice like flavour, similar to anise but slightly different.
In India, fennel seeds are often chewed after dinner as a breath freshener. In ancient Greek, fennel was called marathon (Î¼Î¬ÏÎ±Î¸Î¿Î½).
Fennel seeds often provide quick and effective relief from gas, cramps and indigestion.
I’m offering this post for this week’s edition of Weekend Herb Blogging, hosted by Vani at Batasari.
The hostess Vani will soon provide the readers with a “round up” of all the recipes, stories and information provided by many bloggers like me.
Roast Loin of Pork With a Fennel Seed Crust
1 loin of pork (I used boneless, 8lbs)
2 Tbsp. Dijon mustard
1 Tbsp garlic powder
2 tsp. fresh thyme leaves
2 tsp. fennel seeds + 2 tsp. fennel seeds for topping
1 medium onion, grated
1 tsp ground pepper
coarse sea salt
cracked black pepper
Preheated 425F oven
- Rinse and pat-dry your pork loin. In a bowl, mix your grated onion, mustard, garlic powder, thyme, fennel seeds and ground pepper. Rub the pork thoroughly with the marinade and refrigerate for 2-3 hours. Bring back to room temperature before roasting.
- Place the pork loin in a roasting pan, fat side up. Generously sprinkle coarse salt and cracked black pepper only on the top part of the loin. Sprinkle some more fennel seeds on top.
- Roast in the oven uncovered for 40 minutes (at 425F) and then reduce the heat to 375F and add a cup of water to the bottom of the pan to prevent burning.
- Cook until the internal temperature of the pork has reached 170F. Remove the roast from the pan and let stand for 15-20 minutes before carving. Time to make your gravy.
1 cup of pork jus, skimmed, deglazed and strained from the pan
1/2 cup chicken or vegetable stock
2 Tbsp. flour
2 Tbsp. butter
1/2 cup apple juice
salt and pepper to taste
- Skim the fat from the roasting pan and discard. Place the pan on a burner and add your water to deglaze. Scrape the pan to loosen the brown bits. Strain and reserve in a cup.
- In a medium sized saucepan, add your butter and flour and cook your flour while stirring under medium heat for 5 minutes.
- Add your pork jus, stock and apple juice and simmer while stirring. Reduce until you’ve achieved your desired thickness. Adjust seasoning with salt and pepper.
- Serve over your pork and mashed potatoes.
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