Roast Pork Loin with Fennel Seed and Thyme
Look for spring onions—an immature and more mildly flavored version of the yellow, white and red onions that are found everywhere—at farmers’ markets in the spring. If you can’t find them, large green onions make a good substitute.
- 1 boneless pork loin roast, about 2 1/2 lb. (1.25 kg)
- Kosher salt and freshly ground pepper
- 3 Tbs. extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tsp. fennel seed
- 1 tsp. coarsely chopped fresh thyme
- 1 bunch spring onions
Season the pork generously with salt and pepper. Let stand at room temperature for 30 minutes.
Preheat an oven to 400°F (200°C).
In a small bowl, stir together the olive oil, garlic, fennel seed and thyme. Rub the mixture all over the pork, patting it so that it adheres.
Arrange the spring onions in a single layer in the bottom of a roasting pan, then place a rack over the spring onions. Place the pork, fat side down, on the rack. Roast for 30 minutes. Turn the pork over, return to the oven and continue roasting until a thermometer inserted into the center of the roast registers 145°F (63°C), 20 to 25 minutes longer.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve into slices about 1/2 inch (12 mm) thick. Serve hot with the spring onions alongside. Serves 6.
Williams Sonoma Test Kitchen