Prep Time: 15 minutes | Cook Time: 1 hour 35 minutes | Servings: 8–10
Ingredients
- 6 large garlic cloves, coarsely chopped
- 2 tablespoons coarsely chopped rosemary
- 1 tablespoon whole fennel seeds
- 1 teaspoon ground fennel
- 2 teaspoons crushed red pepper
- 2 teaspoons freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 (10-rib) pork loin roast, 5 1/2 pounds, chine bone removed and rib bones frenched
- Kosher salt, to taste
Instructions
- Preheat the Oven: Set oven to 400°F.
- Make the Garlic Spice Paste: In a mini processor, combine garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper, and olive oil. Process into a thick paste.
- Prepare the Pork: Place the pork loin on a rimmed baking sheet. Score shallow cuts across the fat cap. Spread 1 tablespoon of the spice paste on the underside, then coat the entire exterior with the remaining paste. Season generously with salt.
- Roast at High Heat: Place the roast fat-side up and cook for 1 hour at 400°F.
- Lower the Temperature: Reduce oven to 325°F and continue roasting for about 35 minutes, or until an internal thermometer reaches 150°F.
- Rest the Roast: Transfer to a carving board and let rest for 15 minutes.
- Slice and Serve: Carve into individual chops and serve warm.
Serving Tip
Pair with roasted root vegetables, creamy mashed potatoes, or a crisp fennel salad to complement the aromatic spice crust.
