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Roasted pork loin with rosemary
Serves 6-8 Starters and mains
Ingredients
- 5 garlic cloves, finely grated or very finely minced
- 3tbsp chopped fresh rosemary
- 3tbsp chopped fresh thyme
- 2tsp wholegrain mustard, plus extra for serving
- 13⁄4tsp fine sea salt, plus extra as needed
- 11⁄2tsp fennel seeds, lightly crushed
- 1tsp freshly ground pepper
- 1 x 1-2kg boneless pork loin (not tenderloin)
- 1tbsp extra virgin olive oil
- 120ml dry white wine
- 4tbsp unsalted butter, cubed
- chopped fresh fennel fronds or parsley, for serving
You will need
- cook's digital thermometer
Method
In a large bowl, stir together the garlic, rosemary, thyme, mustard, salt, fennel seeds and pepper. Rub the mixture all over the pork, cover and chill to marinate for at least 2 hours or up to overnight.
Heat the oven to 200C/180C Fan/Gas 6. Pat the pork dry and place it, fat-side down, in a large ovenproof frying pan. Drizzle the roast with the oil. Roast for 25 minutes, then turn it over and roast for 15-25 minutes longer, until it reaches 58C on a meat thermometer. Transfer the pork to a plate and tent it with foil.
Place the frying pan over a medium-high heat and whisk in the wine, scraping up the browned bits. Simmer for around 1 minute, until the liquid is reduced by half, then add any juices from the plate holding the roast. Whisk in the butter, a little at a time, until the sauce emulsifies, then simmer
for a further 1 minute, until it has thickened. Taste and add a little more salt, if needed.
To serve, thinly slice the pork. Drizzle the slices with the sauce and top them with the fennel fronds or parsley. Serve with wholegrain mustard on the side.
This recipe was taken from the May 2020 issue of Food and Travel.
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