This satisfying and savory roast pork is cooked entirely in the oven, keeping your stove top clean and your kitchen cozy. Just preheat, prep., and enjoy!!
(serves 4)
4 cloves garlic, smashed
2 T. fennel seeds, toasted
2 T. fresh rosemary leaves*
1 small lemon, zested, then halved lengthwise and thinly sliced
Kosher salt and freshly ground pepper
6 T. EVOO
1 pork loin (2&1/2 lbs.), trimmed
8 oz. pancetta, thinly sliced
1 lb. small fingerling potatoes, halved lengthwise
1 sweet onion (12 oz.), cut into eighths
1/3 cup water
Preheat oven to 425 with rack in center. In a food processor, combine garlic, fennel seeds, rosemary, lemon zest 1&1/2 t. salt and 3 T. oil; pulse to a paste. Pat pork dry. On a rimmed baking sheet, place pork and rub all over with garlic mixture and wrap with pancetta, overlapping slightly; secure with twine at 2" intervals. Toss potatoes, onion, and lemon slices with remaining 3 T. oil. Season with S&P; scatter around pork. Drizzle with 1/3 cup water; roast, basting with juices, until pancetta is crisp and a thermometer inserted in the thickest part of meat registers 138, 40 min. Transfer to a cutting board; tent with foil. Return sheet pan to oven and continue to roast veggies, tossing once, 10 min. more. Remove strings from pork and slice. Serve along side veggies, and drizzled with pan juices. I would serve steamed broccoli with this to complete your feast*!
"Give thanks to God, our Creator, who gives us the breath of life".
Happy Friday, Friends!!!
Love,
MM
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