Categories: main - red meat
Ingredients
- 1 teaspoon fennel seeds
- 1 teaspoon dried thyme
- 3 garlic cloves, crushed with press
- 2 teaspoons extra virgin olive oil
- Salt and coarse black pepper
- 1 boneless pork loin roast (about 4 pounds)
- 2 tablespoons all-purpose flour
- 1/2 cup dry red wine (such as Shiraz)
- 1 cup chicken broth
- 1/2 cup water
- Fresh herbs for garnish
Directions
-
Preheat oven to 450° F. In cup, combine fennel, thyme, garlic, oil, 1 1/2 teaspoons salt, and 1 teaspoon pepper to form a paste.
-
Place pork on rack in large roasting pan (17" by 11 1/2"); rub with fennel paste.
-
Roast pork 30 minutes.
-
-
-
Turn oven control to 350° F and roast pork 30 to 45 minutes longer, depending on thickness, or until meat thermometer inserted in center of pork reaches 150° F. (Internal temperature of pork will rise 5° to 10° F upon standing.)
-
Transfer pork to platter; let stand 15 minutes.
-
-
-
Meanwhile, prepare gravy:
-
Remove rack from roasting pan.
-
Stir flour into drippings; cook over medium-high heat 1 minute, stirring.
-
Add wine; heat to boiling, stirring to loosen browned bits.
-
Add broth and water; heat to boiling and boil 1 minute.
-
Strain gravy into gravy boat.
-
Makes about 1 1/2 cups gravy.
-
Garnish platter with herbs.