ROAST PORK WITH FENNEL, CHILES, AND OLIVES
Boneless pork loin is crusted with a fennel, coriander, and black peppercorn rub. Fennel wedges, Italian cherry peppers, and olives are given a quick turn in the oven, then served alongside the juicy meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- 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.
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Aklesh Prasad
[email protected]I'm not a fan of pork, but I loved this dish! The fennel, chiles, and olives added so much flavor.
Komnie Casper
[email protected]This dish is a bit spicy for my taste, so I used mild chiles instead of serrano peppers.
Clive Otis Nkiwane
[email protected]I made this dish in my slow cooker, and it turned out great. The pork was fall-apart tender.
Ruby Crisp
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The pork shoulder is so tender and flavorful.
Amin Abdi
[email protected]I added a bit of lemon zest to the marinade, which gave the dish a nice citrus flavor.
Noman Abbasi
[email protected]I didn't have any fennel on hand, so I used celery instead. It worked out just fine.
Robin Lord
[email protected]I'm not a big fan of olives, so I omitted them from the recipe. The dish was still delicious.
Mian Ahmed
[email protected]This dish is a great way to use up leftover pork. I used some leftover pork chops, and they worked perfectly.
Alexis Texas
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
Malek Ibrahim
[email protected]This was my first time cooking pork shoulder, and it turned out amazing! The meat was so tender and juicy. I'll definitely be making this again.
Norman Nzindira
[email protected]I love the combination of fennel, chiles, and olives in this dish. It's a great way to add some Mediterranean flair to your weeknight dinner.
Arsalan Rafiq
[email protected]This dish was easy to make and very flavorful. I served it with roasted potatoes and green beans, and it was a perfect meal.
Isaac Bobodi
[email protected]I'm not a huge fan of fennel, but I was pleasantly surprised by how well it paired with the pork and olives in this dish. The chiles added just the right amount of heat.
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[email protected]This recipe is a great way to use up leftover pork. I made it with some leftover pork loin, and it turned out delicious. The fennel and chiles added a nice kick.
Yonathan Mamo
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The pork is juicy and flavorful, and the vegetables are roasted to perfection. Highly recommend!
Emerald Nightflower
[email protected]This roast pork dish was a hit at our dinner party! The fennel, chiles, and olives added a wonderful flavor combination, and the pork was cooked to perfection. Definitely a keeper recipe.