Roast Pork Loin with Green Onion, Garlic and Herbs
A crust of spring vegetables gives this succulent roasted pork loin wonderful flavors to complement more spring vegetables cooked in a wine broth below the roast. Serve with a gravy made from the drippings.
- 1 boneless pork loin, tied (3-4 pounds)
- Kosher salt and coarse black pepper
- About 4 tablespoons olive oil
- 8 cloves garlic, chopped
- 1 small bunch scallions or 2-3 spring onions, whites and greens finely chopped
- 6-8 sprigs rosemary, stripped
- 4 tablespoons thyme leaves
- Zest and juice of 1 lemon, divided
- 2 teaspoons fennel seed
- 1 small bulb fennel, cut in large pieces
- 3 carrots, cut on angle into large pieces
- 1 large onion, sliced
- 3 ribs celery with leafy tops, coarsely chopped
- 1 cup white wine or 1 additional cup chicken stock
- 3-4 cups chicken stock, divided
- 3 tablespoons butter
- 3 tablespoons flour
Pre-heat the oven to 325°F.
Season the roast with salt and pepper and coat in oil. Finely chop together the garlic, scallions or onions, rosemary, thyme and lemon zest. Combine well with the fennel seed, then slather evenly over the pork, including the ends. Wrap and refrigerate for several hours or overnight.
Arrange the fennel, carrots, onion and celery in a roasting pan in an even layer. Add the wine and about 2 cups of stock. Set the roasting rack into the vegetables and set the roast onto the rack. Bring the meat to room temperature, then roast for 2 hours, or until the internal temperature reaches 155°F on a meat thermometer. Place the roast on a cutting board, cover with foil and a dish towel, and let rest, 20-30 minutes. If vegetables are stuck to the pan, add a cup more stock to loosen them. Strain the pan juices into a bowl and use a paper towel to remove fat if the drippings are very greasy on top.
Melt the butter in a medium size saucepan. Whisk in the flour, 1-2 minutes, then whisk in the pan drippings, adding more stock to stretch if you want extra gravy. Adjust the salt and pepper to your taste.
Slice the roast, then douse with a little lemon juice and top with gravy.
Serve with a green vegetable such as sautéed broccoli rabe or asparagus tips and charred bread dressed with garlic and olive oil for mopping the gravy.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit