Fennel Crusted Pork Loin & Vegetables
– 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
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.