Reviews (2) Add Rating & Review 54 Ratings 5 star values: 5 4 star values: 10 3 star values: 22 2 star values: 14 1 star values: 3 Martha Stewart Member Rating: Unrated 09/03/2014 This looks delicious! Martha Stewart Member Rating: Unrated 02/13/2013 I made this for business associates who still, a month later proclaim it the best pork they have ever had! I could not find the fennel bulbs so I just left them out and used dried fennel seeds.
Back to Roast Pork with Fennel, Chiles, and Olives All Reviews for Roast Pork with Fennel, Chiles, and Olives - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roast Pork with Fennel, Chiles, and Olives Credit: Ryan Liebe Recipe Summary prep: 20 mins total: 1 hr 45 mins Servings: 6
Ingredients Ingredient Checklist 3 pounds boneless pork loin, tied 2 teaspoons coarse salt, plus more for vegetables 2 teaspoons whole fennel seeds 2 teaspoons whole coriander seeds 1 teaspoon black peppercorns, plus freshly ground pepper Extra-virgin olive oil 2 large fennel bulbs, halved through core and cut into 1/2-inch wedges 8 fresh medium-hot chiles, such as Italian cherry peppers, halved or whole 1 cup mixed olives (with pits)
Gallery Roast Pork with Fennel, Chiles, and Olives Credit: Ryan Liebe
Recipe Summary prep: 20 mins total: 1 hr 45 mins Servings: 6
Gallery
Roast Pork with Fennel, Chiles, and Olives Credit: Ryan Liebe
Roast Pork with Fennel, Chiles, and Olives
Credit: Ryan Liebe
Roast Pork with Fennel, Chiles, and Olives
Recipe Summary prep: 20 mins total: 1 hr 45 mins Servings: 6
Recipe Summary
prep: 20 mins total: 1 hr 45 mins
Servings: 6
prep: 20 mins
total: 1 hr 45 mins
prep:
20 mins
total:
1 hr 45 mins
Servings: 6
6
Ingredients
Ingredients
- 3 pounds boneless pork loin, tied 2 teaspoons coarse salt, plus more for vegetables 2 teaspoons whole fennel seeds 2 teaspoons whole coriander seeds 1 teaspoon black peppercorns, plus freshly ground pepper Extra-virgin olive oil 2 large fennel bulbs, halved through core and cut into 1/2-inch wedges 8 fresh medium-hot chiles, such as Italian cherry peppers, halved or whole 1 cup mixed olives (with pits)
Directions
Rub pork all over with salt. Coarsely grind seeds and peppercorns in a spice grinder or with a mortar and pestle; rub all over pork. Bring pork to room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
Rub pork with oil to coat generously. Roast until sizzling, about 20 minutes.
Reduce heat to 375 degrees. Baste pork, and roast until center reaches 145 degrees, about 30 minutes more. Let pork rest 15 minutes before slicing. Meanwhile, toss fennel and chiles with just enough oil to coat; season with salt and pepper. Spread in a single layer on a rimmed baking sheet; roast until tender and lightly browned on bottom, 25 to 30 minutes. Add olives, and roast until hot, about 5 minutes. Toss together; serve with pork.
Reviews (2)
Add Rating & Review 54 Ratings 5 star values: 5 4 star values: 10 3 star values: 22 2 star values: 14 1 star values: 3
Martha Stewart Member Rating: Unrated 09/03/2014 This looks delicious! Martha Stewart Member Rating: Unrated 02/13/2013 I made this for business associates who still, a month later proclaim it the best pork they have ever had! I could not find the fennel bulbs so I just left them out and used dried fennel seeds.
Reviews (2)
Add Rating & Review 54 Ratings 5 star values: 5 4 star values: 10 3 star values: 22 2 star values: 14 1 star values: 3
Add Rating & Review
54 Ratings 5 star values: 5 4 star values: 10 3 star values: 22 2 star values: 14 1 star values: 3
54 Ratings 5 star values: 5 4 star values: 10 3 star values: 22 2 star values: 14 1 star values: 3
54 Ratings 5 star values: 5 4 star values: 10 3 star values: 22 2 star values: 14 1 star values: 3
5 star values: 5 4 star values: 10 3 star values: 22 2 star values: 14 1 star values: 3
Martha Stewart Member Rating: Unrated 09/03/2014 This looks delicious! Martha Stewart Member Rating: Unrated 02/13/2013 I made this for business associates who still, a month later proclaim it the best pork they have ever had! I could not find the fennel bulbs so I just left them out and used dried fennel seeds.Martha Stewart Member
Rating: Unrated 09/03/2014
This looks delicious!
Rating: Unrated
Rating: Unrated 02/13/2013
I made this for business associates who still, a month later proclaim it the best pork they have ever had! I could not find the fennel bulbs so I just left them out and used dried fennel seeds.
All Reviews for Roast Pork with Fennel, Chiles, and Olives
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roast Pork with Fennel, Chiles, and Olives
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
