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Loin of Pork with Fennel and Garlic
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Stanley
Posts: 623
My wife saw this recipe on an episode of Barefoot Contessa:
http://www.foodnetwork.com/recipes/ina-garten/loin-of-pork-with-fennel-and-garlic-recipe/index.html
"Rosemary" should be in the title.
Here's the line up of ingredients. I didn't have the butcher "French" the roast (so sue me
)
The roast, slathered with a paste of rosemary, garlic, fennel seed, lemon zest, EVOO, Dijon, S&P
On the grid (indirect), with a big spud...
at 400° dome...
to 140° internal (about 80 minutes?)
Done
End-cut plated (with a butter lettuce, beet salad)
Center-cut plated
We liked this a lot. I never had luck with pork loin until I found the Egg. Now I get moist and tender. This was the best I've done.
http://www.foodnetwork.com/recipes/ina-garten/loin-of-pork-with-fennel-and-garlic-recipe/index.html
"Rosemary" should be in the title.
Here's the line up of ingredients. I didn't have the butcher "French" the roast (so sue me
)The roast, slathered with a paste of rosemary, garlic, fennel seed, lemon zest, EVOO, Dijon, S&P
On the grid (indirect), with a big spud...
at 400° dome...
to 140° internal (about 80 minutes?)
Done
End-cut plated (with a butter lettuce, beet salad)
Center-cut plated
We liked this a lot. I never had luck with pork loin until I found the Egg. Now I get moist and tender. This was the best I've done.
Comments
-
You'll get better
Next time try coating that tater with EVOO and Sprinkle with Sea or Course Kosher Salt.
Drop the dome to 350. Give all that goodness a chance to get happy..
It does look good. -
Man, I like the looks of that bone-in pork. Love those bones! Nice Job!
Mike -
Get back to making handles and tools.. Stop playing on the internet... :woohoo:
-
I licked the screen!! 8 - )~~~
-
That looks really good Stanley. I love the crust and you can tell by the pictures that the meat was not overdone. Musta tasted good. I am not a big rosemary fan, but noticed "Fennel". Very interesting spice. I use the seeds a lot, but am really interested in learning more about the root (or is it a tuber?).
Did the rosemary mellow out with the cook?? Love that crust.
Thanks for the pics!
Chris -
You could definitely taste the rosemary, but it was not at all overpowering.
This one used fennel seeds - I ground them coarsely before throwing them in the food processor. I really like fennel bulb too. It's great grilled. -
Outstanding, Stanley. I'll save the page out for ideas when everyone gets tired of what I'm producing out there on the eggs.
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