Fennel-Rubbed Pork Loin over Spring Vegetables

Flavorful and exceptionally tender, this dish makes the perfect centerpiece for special occasions. Leftovers can be used to make sandwiches the next day, or shredded and added to your favorite soup. Although this recipe calls for a center-cut loin, we also recommend using a Berkshire Pork Rib Roast here, as it's a well-marbled cut that makes for an elegant meal. If receiving the Berkshire roast frozen, be sure to use the roast within 1 to 2 days after thawing.

Ingredients:

  • One 4-lb. (2-kg) center-cut pork loin
  • Kosher salt and freshly ground pepper
  • 4 garlic cloves, minced
  • 1/4 cup (1/3 oz./10 g) fresh rosemary, minced
  • 1/4 cup (2 oz./60 g) Dijon mustard
  • 1/4 cup (1 1/4 oz./40 g) fennel seeds, toasted and coarsely ground
  • 2/3 cup (5 fl. oz./160 ml) extra-virgin olive oil, plus more for drizzling
  • 3 leeks, light green and white parts only, cut into 4-inch (10-cm) batons
  • 1 head fennel, cut into 1-inch (2.5-cm) wedges
  • 5 carrots, cut into 4-inch (10-cm) batons if large
  • 1 head garlic, cut in half crosswise
  • 4 Tbs. (1/2 stick/125 g) butter, cut into 4 pieces
  • 6 fresh rosemary sprigs
  • 6 fresh thyme sprigs

Directions:

Pat the pork dry with paper towels. Season generously with salt and set aside.

In a bowl, mix together the garlic, rosemary, mustard, fennel seeds and the oil until a cohesive paste forms. Pat the pork dry again, then rub the garlic mixture all over. Refrigerate for 1 hour or up to overnight. Remove the pork from the refrigerator at least 1 hour before cooking.

Preheat an oven to 450°F (230°C) on the convection setting.

Arrange the leeks, fennel, carrots and garlic in the bottom of a roasting pan. Drizzle generously with olive oil and season with salt and pepper. Scatter the butter over the vegetables and place the pork, fat side up, over top. Arrange the rosemary and thyme around the pork and vegetables.

Bake until the pork develops a crust, about 30 minutes, then reduce the temperature to 375°F (190°C). Continue to roast until the internal temperature reads 145°F (63°C), 15 to 30 minutes more. Remove from the oven and let rest for 10 minutes.

To serve, transfer the roasted vegetables a serving platter and arrange the pork on top. Slice the meat and serve. Serves 8 to 10.

Williams Sonoma Test Kitchen