Pork Loin Roast with Fennel-Garlic Rub

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This roast pork loin is a sophisticated centrepiece for a Sunday lunch or a special dinner party. By using a fragrant rub of fresh garlic, earthy fennel seeds, and woody thyme, the meat develops a wonderful crust while the interior remains succulent and tender. Marinating the joint for a few hours allows these classic Mediterranean flavours to penetrate deep into the meat, ensuring every slice is seasoned to perfection.

Choosing a bone-in roast not only improves the flavour during cooking but also provides an impressive presentation for the table. Once the meat has rested and its juices have been whisked into a simple white wine sauce, you are left with a dairy-free main course that feels truly indulgent. Serve with seasonal greens and roasted root vegetables for a complete, comforting meal.

Ingredients for Pork Loin Roast with Fennel-Garlic Rub

2 tablespoons chopped garlic (4 to 5 cloves)
1 cucchiaio di sale kosher
1 cucchiaio di timo fresco tritato
2 cucchiaini di semi di finocchio
1 cucchiaino di grani di pepe nero
450g bone-in pork loin roast
240ml vino bianco secco
240ml di acqua
2 tablespoons cold unsalted butter, cut into pieces
a coffee/spice grinder
an instant read thermometer

How to make Pork Loin Roast with Fennel-Garlic Rub

Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.

Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.

Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.

Preriscalda il forno a 177°C.

Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.

Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into centre of meat (do not touch bone) registers 60°C, about 1 1/2 to 1 3/4 hours.

Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).

Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.

Transfer the bones to a large serving platter and arrange meat on the bone.

Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.

Serve sauce alongside meat.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.