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Roast pork with garlic and fennel
Servings
4 to 6
Ingredients
2 garlic cloves, peeled
8 ml (1 1/2 tsp.) coarse salt
5 ml (1 tsp.) freshly ground black pepper
10 ml (2 tsp.) fennel seeds, crushed
8 ml (1 1/2 tsp.) olive oil
680-908 g (1 1/2 to 2 pounds) duBreton pork roast loin center cut
8 ml (1 1/2 tsp.) coarse salt
5 ml (1 tsp.) freshly ground black pepper
10 ml (2 tsp.) fennel seeds, crushed
8 ml (1 1/2 tsp.) olive oil
680-908 g (1 1/2 to 2 pounds) duBreton pork roast loin center cut
- Heat oven to 215°C (425°F).
- Crush garlic cloves with the flat side of a chef's knife; place garlic in a small bowl and stir in salt, pepper, fennel and oil.
- Rub the garlic paste over the entire surface of the roast.
- Place pork in shallow roasting pan and roast for 20 minutes.
- Lower oven temperature to 180°C (350°F) and roast for 15 to 20 minutes more, until internal temperature of pork, measured with a meat thermometer, reads 70-75°C (150 to 155°F).
- Remove roast from oven and let sit 5 to 10 minutes before slicing to serve.
Nutrient analysis per serving: Nutrient analysis per three-ounce serving: 134 calories, 16.7 g protein, 1 g carbohydrate, 6.6 g fat, 2.1 g saturated fat, 47 mg cholesterol, 511 mg sodium, 46% calories from fat, 3% calories from carbohydrates
