Tuscan Pork Roast

Name: Tuscan Pork Roast
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: Serves 6
Cuisine: Meat
Ingredients: 3 pounds boneless pork loin, tied; Coarse salt and freshly ground pepper; 2 teaspoons fennel seeds; 2 teaspoons coriander seeds; 1 teaspoon black peppercorns; Extra-virgin olive oil; 2 large fennel bulbs, halved through core and cut into 1/2 inch wedges; 4 garlic cloves; 8 fresh medium-hot chiles, such as Italian cherry peppers, halved or whole; 1 cup mixed olives

Italian

Meat

Pork

Spicy

Serves 6

servings

20 minutes

active time

1 hour 45 minutes

total time

Start Cooking

Ingredients

3 pounds boneless pork loin, tied

Coarse salt and freshly ground pepper

2 teaspoons fennel seeds

2 teaspoons coriander seeds

1 teaspoon black peppercorns

Extra-virgin olive oil

2 large fennel bulbs, halved through core and cut into 1/2 inch wedges

4 garlic cloves

8 fresh medium-hot chiles, such as Italian cherry peppers, halved or whole

1 cup mixed olives

Directions

Let pork stand at room temperature 30 minutes. Rub pork all over with 1 teaspoon salt.

Coarsely grind seeds and peppercorns in a spice grinder or with a mortar and pestle; rub all over pork. Preheat oven to 425°F.

Rub pork with oil to coat generously. Place on a rimmed baking sheet, and roast until sizzling, about 15 minutes.

Reduce heat to 375°F. Toss fennel, garlic, and chiles with just enough oil to coat; season with salt and pepper. Remove pork from oven, and add vegetables to sheet, arranging in a single layer.

Baste pork and roast until center reaches 145°F on an instant-read thermometer and vegetables are tender and golden, about 30 minutes more. Add olives and roast until hot, about 5 minutes. Let pork rest 15 minutes before slicing. Toss fennel, chiles, and olives together, and serve with pork.