This dish is supremely delish with Roasted Winter Veggies. Choosing heritage pork will mean even more flavor. I love leftovers in a sandwich slathered with mustard and dotted with Spicy-Sweet Pickled Cucumbers.
3 cloves garlic, peeled and smashed
sea salt and freshly ground pepper
2 tablespoons fresh thyme
1 teaspoon fennel seeds
1/8 teaspoon ground allspice
2 teaspoons ground fennel
1 teaspoon ground coriander
2 tablespoon extra virgin olive oil, divided
2-1/2 pound boneless pork loin roast
Pound garlic to a paste in a mortar and pestle with a pinch of salt and grind of pepper. Add thyme and fennel and continue to pound to a paste. Mix in remaining spices and 1 tablespoon olive oil and rub all over pork. Cover and refrigerate for at least 3 hours (or overnight).
Preheat oven to 400. Rub pork with an additional pinch of salt.
Heat a large skillet over medium-high heat and swirl in the remaining 1 tablespoon olive oil. Sear pork on all sides, about 3-5 minutes total, and transfer pan to oven. Roast for 25-35 minutes, until a thermometer poked into the thickest part reads 150.
Remove from oven to a cutting board, tent with foil, and let rest for 15 minutes before slicing.
Serves 6
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