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.
Ingredients
- ✔ 1 boneless center-cut pork loin roast (2 ½ to 3 pounds)
- ✔ 3 tablespoons Martha Stewart’s Sweet Italian Seasoning
- ✔ 2 tablespoons extra-virgin olive oil
- ✔ 1 cup low-sodium chicken broth or dry white wine or water
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Instructions
- Preheat oven to 400°F (200°C). For even cooking, let pork stand at room temperature for 1 hour before cooking.
- Pat pork dry with paper towels. Rub pork all over with olive oil to help the seasoning stick and help with browning. Sprinkle pork evenly with the Sweet Italian Seasoning pressing with your hands to adhere.
- Place the pork, fat-side up, on a roasting rack set inside a shallow baking pan. Pour the broth or wine into the pan to prevent burning.
- Roast until an instant-read thermometer inserted into the thickest part registers 145°F (63°C). Transfer to a carving board, tent loosely with foil, and rest for 15 minutes. Slice into half-inch rounds and serve drizzled with pan juices if desired.