This easy-to-prepare pork loin is a Tuscan favorite. Serve it with roasted or grilled vegetables or a classic green salad. Either way, you’re sure to get a taste of Italy in the comfort of your own home.
Herb-Roasted Pork Loin
Description
This aromatic roast fills the kitchen with the scent of herbs, fennel, and garlic — a classic Tuscan combination. You can ask your butcher to double butterfly the loin for you, but it is also easy to do it at home, as we explain below.
Make-Ahead: Pork can be rubbed, tied, and refrigerated up to 1 day ahead.
Prep time: 20 minutes
Cook time: 1 1/2 hours
Serves 8
Ingredients
6 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons fennel seeds
2 teaspoons finely grated lemon zest
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1 (3-pound) boneless center-cut pork loin roast
Some twine to tie together the pork loin
Instructions
Position rack in middle of oven and heat oven to 350°F. Combine garlic, oregano, fennel seeds, zest, oil, and salt in a small bowl. Mash until mixture forms a thick paste. Place pork on a cutting board. Using a sharp knife and beginning at the top of the loin, make an incision lengthwise down the center, about three-quarters of the way into the meat. Gently spread the loin open and repeat the incision in the center of each side of the loin, so the loin is opened in front of you.
Rub three-fourths of the garlic mixture inside the loin, then close up the loin by folding in half and then in half again. Use twine to tie loin closed. Rub the remaining garlic mixture over the outside of the loin.
Roast pork until internal temperature reads 150°F, 1 to 1 1/2 hours. Remove from oven and let rest 20 minutes before slicing; serve warm.