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Fennel-Rubbed Pork Roast

Fennel-Rubbed Pork Roast


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As the pork cooks, the fat will gradually render, basting the roast.

Ingredients

  • 3 pounds pork top sirloin roast, tied
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fennel seeds, crushed
  • 1 tablespoon anise seeds, crushed
  • 1 teaspoon crushed red pepper flakes

Recipe Preparation

Instructions

  • Preheat oven to 400°. Rub pork with oil; season generously with salt and pepper and rub with fennel seeds, anise seeds, and red pepper flakes, pressing to adhere.

  • Place pork roast, fat side up, on a rimmed baking sheet and roast until deeply browned and an instant-read thermometer inserted into the center registers 135°, 60–70 minutes.

  • Transfer to a cutting board; let pork rest at least 10 minutes before slicing.

Nutritional Content

Calories (kcal) 270 Fat (g) 12 Saturated Fat (g) 3.5 Cholesterol (mg) 110 Carbohydrates (g) 1 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 37 Sodium (mg) 130Reviews Section

  • 1 (12-ounce) pork Tenderloin, trimmed and brined if desired.
  • 1 tsp. Herbs de Provence
  • salt and pepper
  • 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced 1/2 inch
  • thick
  • 5 ounces frozen artichoke hearts, thawed and patted dry
  • 1/4 cup pitted nicoise or Kalamata olives, halved
  • 1 Tbls. extra-virgin olive oil
  • 6 ounces cherry tomatoes, halved
  • 1 tsp. grated lemon zest
  • 1 Tbls. minced fresh parsley

Servings 2
Preparation time 10mins
Cooking time 40mins


Ingredients

  • 2 pkgs ButcherBox Drumsticks
  • ¼ c ground fennel
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 3 Tbsp ghee melted

Orange Vinaigrette

  • 1 orange juiced and zested
  • ¼ c champagne vinegar
  • ⅓ c avocado oil
  • 1 tsp kosher salt
  • ½ tsp black pepper

Fennel and Apple Salad

  • 2 bulbs fennel thinly sliced
  • 2 green apples julienned
  • ½ bag baby spinach
  • ½ c crumbled feta

Instructions

Orange Vinaigrette

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Emilie Abijanac

Emilie Abijanac is the Culinary Director for ButcherBox. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête.


Grilled Fennel Rubbed Pork Chops & Roasted Potatoes

Preheat the oven to 425. Scrub the potatoes and cut them in half, lengthwise. Toss them in a bowl with the olive oil, salt, and pepper, and place them cut side down on a rimmed baking sheet. Place in the oven. Keep an eye on them as they roast, turning them over after about 15 minutes. They should release easily from the pan. If they don’t, they might not be ready to turn. After 15 minutes add the sliced fennel and onions, mix everything together, and put back in the oven until the vegetables are golden brown and starting to get crispy. All told, they’ll take between 20-25 minutes.

While the vegetables are roasting, combine salt, pepper, and fennel seed in a small bowl. Heat a heavy skillet (cast iron if you have one). Rub each pork chop all over with 2 tsp of oil, followed by spice mixture, patting to adhere. Add 2 more TBS oil to the pan, and sear the chops until deeply browned on one side. Turn the chops over and place them in the 425 degree oven with the potatoes. Cook for 10-20 minutes more, until the chop registers about 135 degrees on an instant read thermometer. Alternatively pork chops in instant pot, see how that rhymes, is an alternative way to get the chops nice and juicy.

Transfer pork chops to a cutting board and let rest for 5 minutes. While the chops rest, carefully add 1 cup wine or chicken stock to the pan in which the pork chops were cooking. Scrape any brown bits off the bottom of the pan, and boil the liquid down to 1/4 cup. Turn off the heat and mix in the butter. Carve loin on each chop from bones in one piece, and slice meat into thin slices. Serve alongside the potatoes, drizzled with the pan sauce and garnished with chopped fennel fronds!


Recipe Summary

  • 4 pork chops
  • 1 ½ teaspoons garlic salt, or to taste
  • 1 tablespoon fennel seed
  • 1 cup white wine

Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.

Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.

Pour the wine into frying pan cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.


Garlic-Fennel Rubbed Pork Loin Roast

A pork loin roast can be an amazing cut of meat to work with. The most important thing to consider with respect to this roast is the rub. Recently, I decided to prepare a pork loin roast, but I did not know what rub to use. I scoured the Internet to find the right rub. I ultimately stumbled across a recipe provided by Chef Ryan Hardy to Food and Wine Magazine.

Hardy's recipe draws its inspiration from his personal experience eating roasted pork served by a street vendor in Siena, Italy. The principal ingredients of the rub are garlic and fennel seeds, with ground fennel and crushed red pepper also being used. The combination of garlic and fennel give this roast a very earthy and flowery aroma as it cooks in the kitchen, which is very nice. I prepared the rub ahead of time, rubbed the roast, and let it sit in the refrigerator for a few hours before I began to cook. You could also let the roast sit in the refrigerator overnight, but make sure that it has returned to room temperature before you begin cooking.

The recipe calls for the use of a ten rib pork loin roast. I opted to go with a pork loin roast without the bones, because it was cheaper. Although a boneless piece of meat tends to cook faster, the particular cut I bought took a little longer to cook than what was called for in the recipe. It took about one hour and fifty minutes from start to finish, rather than the one hour and thirty five minutes. For this reason, it is always important to watch the temperature of the roast to ensure that you do not undercook or overcook the meat. In the end, I think it turned out well and I would make this recipe again.


My recipe box

1 teaspoon fennel seeds
1 pound pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
1/2 teaspoon fresh lemon juice, or to taste

Preparation
Preheat oven to 350°F with rack in middle.

Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.

Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.

Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.

Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.


Ingredients

  • 1 350 Gram Pork Tenderloin
  • 2 Cloves Garlic
  • 1 Bunch Mustard Greens
  • 1 Bunch Tarragon
  • 1 Grapefruit
  • 2 Teaspoons Ground Fennel Seed
  • 0.75 Cups Cous Cous
  • 2 Tablespoons Butter

Instructions

Preheat the oven to 220C. Wash and dry the fresh produce. Heat a medium pot with 0.75 cup of salted water to boiling on high. Remove the pork tenderloin from the refrigerator to bring to room temperature. Peel and finely chop the garlic. Cut out and discard the thick stems of the mustard greens, then roughly chop the leaves. Pick the tarragon leaves off the stems discard the stems and roughly chop the leaves.

Cook the cous cous & prepare the grapefruit:

Add the cous cous to the boiling water, turn off the heat and let stand for at least 10 minutes. With a knife, cut about 1/4 inch off the top and the bottom of the grapefruit and sit it flat on a cutting board. Following the contour of the fruit, cut away and discard the peel and pith. Over a small bowl, using a knife, cut the individual segments (or supremes) of the grapefruit from the thin membranes that separate them. Squeeze the juice from the leftover membranes over the segments.

Pat the pork dry with paper towels and place on a sheet pan or baking dish. Season with salt and pepper and the ground fennel, then drizzle with a little olive oil. Using your hands, rub the seasonings into the pork. Place in the oven and roast 18 to 20 minutes or until cooked through and the center reaches 62C, flipping halfway through. Remove from oven and let rest for at least 5 minutes before slicing.

Stir the grapefruit juice into the cous cous (from the bowl of grapefruit segments) and half the butter season with salt and pepper to taste.

In a large pan, heat the remaining butter with 2 teaspoons of olive oil on medium-high until melted. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the mustard greens and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Toss the grapefruit segments with all but a pinch of the tarragon and a little olive oil. Season with salt and pepper to taste. Find the lines of muscle, or the grain of the cooked pork. Slice the pork crosswise against the grain into _-inch-thick pieces. Divide the pork between 2 dishes along with the cou cous, mustard greens and grapefruit segments. Garnish with the remaining tarragon. Enjoy!


Preparation

Step 1

Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle.

Pat chicken dry and sprinkle with half of fennel season generously with salt and pepper set aside.

Preheat oven to 425°. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 tablespoons bacon fat reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 35–40 minutes. Transfer chicken to a cutting board and let rest 10 minutes.

While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well season with salt and pepper.

Serve chicken drizzled with pan juices and topped with bacon mixture.

Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle.

Pat chicken dry and sprinkle with half of fennel season generously with salt and pepper set aside.

Preheat oven to 425°. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 Tbsp. bacon fat reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 35–40 minutes. Transfer chicken to a cutting board and let rest 10 minutes.

While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well season with salt and pepper.


Pork Roast Hash

I made my Fennel Rubbed Pork Roast except I substituted ROSEMARY for the fennel. We had leftovers. They would have been delicious, but I decided to kick them up with this easy skillet meal. The compliments were almost embarrassing!

I cut the leftover pork roast into bite-sized pieces and put into a large skillet. The crockpot had been in the fridge, so the fat was at the top. I didn’t put much of this in, just all of the meat and the gel-broth.

1 lb organic red potatoes, cut into pieces

1/4 cup fresh parsley leaves

1/2 tsp Sriracha lime salt from salttraders.com (or your favorite flavorful salt)

freshly ground black pepper, to taste

I cooked this over medium-high heat and stirred often, until everything was blended and the potatoes were soft on the inside and browned on the outside.

Near the end of the cooking time, I cooked eggs, over-medium, in a small cast iron skillet.


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