Worth a trip

Fennel-Rubbed Pork Roast

Name: Fennel-Rubbed Pork Roast
Cuisine: italian
Ingredients: 3 pound pork top sirloin roast, tied; 1 tablespoon olive oil; Kosher salt, freshly ground pepper; 2 tablespoons fennel seeds, crushed; 1 tablespoon anise seeds, crushed; 1 teaspoon crushed red pepper flakes

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Preheat oven to 400°F. Rub pork with oil; season generously with salt and pepper and rub with fennel seeds, anise seeds, and red pepper flakes, pressing to adhere.
2.
Place pork roast, fat side up, on a rimmed baking sheet and roast until deeply browned and an instant-read thermometer inserted into the center registers 135°F, 60–70 minutes.
3.
Transfer to a cutting board; let pork rest at least 10 minutes before slicing.
4.
DO AHEAD: Pork can be seasoned 1 day ahead. Cover and chill.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions