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Rosemary Fennel Pork Loin Roast

Pork loin rubbed with garlic, rosemary and lemon zest, roasted on a bed of sliced fennel and onion.

Ingredients

• 2 1/2 lb pork loin, boneless roast
• 4 clove garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme, leaves
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 fennel, bulbs, sliced
• 1 onion, sliced
• 1/2 cup chicken broth
• 1 lemon, zested

Steps

1. Heat the oven to 400 F (200 C). Mash the garlic, rosemary, thyme, salt, pepper, lemon zest and 1 tablespoon of the olive oil into a paste and rub it over the pork.
2. Toss the fennel and onion with the remaining olive oil and spread in a roasting pan, pour in the broth and set the pork on top.
3. Roast 55 to 70 minutes, until the center of the pork reaches 145 F (63 C).
4. Rest the roast for 10 minutes before slicing and serve with the roasted fennel and pan juices.