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Pork loin roast with fennel and garlic, red onions and apples
Nb persons: 8
Yield:
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Total time:
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| Active 20 mins Total 2 hrs | |
| 2 tbsp | fennel seeds |
| 1 tbsp | whole coriander |
| 8 cloves | garlic, minced |
| 2 tbsp | rosemary, chopped |
| 4 tbsp | olive oil |
| 1 6lb bone-in center cut pork rib roast (8 ribs), chine bone removed, at room temp | |
| Salt | |
| pepper | |
| 2 medium | red onions |
| 4 | firm pears |
| apples, alternative | |
1) heat oven to 400F. Crush fennel, coriander, and rosemary in mortar and pestle. Add garlic and 2 tbsp oil.
2) season pork with s&p. Place roast in roasting pan and rub with spice mixture. Roast 30 mins.
3) meanwhile, cut onions into 1.5in wedges, place in large bowl. Core apples/pears and cut into 6 wedges each, add to bowl. Drizzle with remaining oil, season with s&p, toss to combine.
4) scatter vegetables around roast, continue roasting until internal temperature registers 140F. Transfer roast to cutting board, rest at least 15 mins before carving. Stir vegetables, roast until golden brown and tender, 10-15 minutes more. Serve.
Per serving: 468 calories, 24g fat, 45g protein, 18g carbs, 4g fiber.
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