Ingredients

4 large garlic cloves, pressed
1/2 teaspoon Dijon mustard
4 teaspoons chopped fresh rosemary (or 2 teaspoons dried)
1/2 teaspoon finely grated lemon peel
1 1/2 teaspoons coarse sea salt
1/2 teaspoon ground black pepper
One 2 1/2-pound boneless pork loin roast, well trimmed
1 cup chicken stock, warmed
Fresh rosemary sprigs

Preheat the oven to 400 degrees. Mix the pressed garlic cloves, mustard, rosemary, lemon peel, sea salt and pepper together. Rub this mixture over the entire pork roast. Place the pork, fat side down, into a 13 x 9 x 2-inch non-stick roasting pan. Roast the pork 30 minutes, then turn roast fat side up and roast until a thermometer inserted into the center of the roast registers 155 degrees, about 25 minutes longer. Remove from the oven and let the roast cool for about 10 minutes.

Deglaze the roasting pan (with warm chicken stock if needed) and pour into a small saucepan over low heat. Cut the pork crosswise into thin 1/3-inch-thick slices and arrange overlapping slices on a platter. Drizzle the pan juices over in a zigzag pattern and garnish with fresh rosemary sprigs.

Makes 8 servings (Any leftovers are great for sandwiches.)

Fennel Crusted Pork Loin & Vegetables

Ingredients:
– 1 3-pound boneless pork loin
– 2 large dried red chilies or 1½ teaspoons red chili flakes
– 1½ tablespoons fennel seeds
– 1 tablespoon olive oil
– Kosher salt to taste
– 1 bunch fresh rosemary for brushing

Apple cider glaze:
– 4 cups apple cider
– 1 tablespoon butter
– 1 teaspoon grated lemon zest

Directions:
1. Begin by starting the apple cider glaze (see below).
2. Preheat oven to 475 F, and using a mortar and pestle, spice grinder, or knife and cutting board, smash together the chilies and fennel seeds until they form a coarse meal. Score the fat on the loin in a crisscross pattern with a knife. Rub the pork with olive oil, salt, and the fennel and chili blend, working it into the meat thoroughly.
3. Roast the pork for 20 minutes at 475 F. Reduce the temperature to 375 F and begin basting the meat with the cider glaze using the rosemary bunch as a brush. Continue to do this frequently, three to four times over the next 20 minutes until the pork has browned on top. At this point, pour the remaining glaze into the bottom of the roasting pan and cook for another 40 minutes, basting meat occasionally. Total cooking time is 1 hour and 20 minutes, or when pork reaches an internal temperature of 155 F on an instant-read thermometer. Remove pork from the oven and let it rest for 10 minutes before serving. Slice the pork and serve with the pan juices.

Apple Cider Glaze:
1. Simmer cider in a heavy saucepan until reduced by almost half, 25 to 30 minutes. Add the butter and lemon zest and remove from the heat.