Fennel and Rosemary Crusted Pork Loin
This recipe showcases a traditional Italian flavor profile, utilizing sweet fennel seeds, piney rosemary, and a base of garlic, onion, and red bell pepper. Pressing the seasoning blend directly onto the pork creates a highly aromatic, beautifully browned crust that enhances the natural sweetness of the roast.
Ingredients
- ✔ 1 boneless center-cut pork loin roast (approx. 2.5 to 3 lbs)
- ✔ 3 tbsp Martha Stewart’s Sweet Italian Seasoning
- ✔ 2 tbsp extra virgin olive oil
- ✔ 1 cup low-sodium chicken broth or dry white wine (for the pan)
Instructions
- Preheat and Prep: Preheat the oven to 400°F (204°C). Remove the pork loin from the refrigerator 20 minutes before cooking to take the chill off, ensuring an even roast.
- Dry and Bind: Pat the entire exterior of the pork roast completely dry with paper towels. Rub the extra virgin olive oil thoroughly over all sides of the meat; this acts as a binder to lock in moisture and help the seasoning adhere.
- Crust the Pork: Generously sprinkle the Sweet Italian Seasoning over the pork loin. Use your hands to press the mix firmly into the meat, ensuring the fennel seeds, rosemary, and sweet bell pepper flakes form an even, visible crust across the top and sides.
- Arrange for Roasting: Place the seasoned pork loin fat-side up on a roasting rack set inside a shallow baking pan. Pour the chicken broth or white wine into the bottom of the pan beneath the rack; this keeps the drippings from burning and maintains moisture in the oven.
- Roast to Temperature: Roast undisturbed for 45 to 55 minutes, or until an instant-read thermometer inserted into the thickest part of the loin registers 145°F (63°C).
- Rest and Carve: Transfer the roast to a warm carving board and tent loosely with aluminum foil. Let the meat rest for 10 minutes before slicing. This allows the juices to redistribute throughout the loin, ensuring every slice stays exceptionally tender. Slice into half-inch rounds and serve warm.