Roasted Pork Loin with Fennel

Instead of porchettas and pork bellies, a classic pork roast paired with the anise flavours of fennel is a warm and nostalgic centrepiece to this harvest supper. 1/3 cup (80 mL) sage leaves

2 tbsp (30 mL) rosemary

2 tbsp (30 mL) thyme leaves

2 garlic cloves

1 tbsp (15 mL) fennel seeds, lightly toasted

zest of 1 lemon

2½ tsp (12.5 mL) salt

1 tsp (5 mL) pepper

3.5-4.5 lbs (1.5-2kg) pork loin roast with fat cap

2 shallots, cut into halves lengthwise

1 leek, cut in 4-inch (10 cm) lengths and split in half

2 fennel bulbs, cut into 8 wedges

¼ cup (60 mL) olive oil

Butcher’s twine

½ cup (125 mL) white wine Preheat the oven to 400 F (200 C). Very finely chop the sage, rosemary, thyme, garlic, fennel seeds, lemon zest, 1 tsp (5 mL) salt and ½ tsp (2.5 mL) pepper together until it becomes homogeneous. Untie the pork loin and spread the herb mixture onto the inside of one half of the pork loin. Top with the other half and tie again with butcher’s twine. Sprinkle outside of the pork roast with the remaining 1½ tsp (7.5 mL) salt and ½ tsp (2.5 mL) pepper. Scatter fennel wedges, leeks and shallots in a roasting pan and top with the pork roast. Drizzle with olive oil and roast for about 1 ½ hours or until the internal temperature reaches 115 F (68 C). Remove the pan from the oven and let rest for 15 minutes. Cut into ½-inch (1.3 cm) slices. Arrange the roasted fennel, leeks and shallots on a plate with the pork loin slices on top. To make a jus, simmer wine in the pan and scrape the bottom until all the juices are incorporated. Serve hot alongside the pork.

Makes 6 servings

Wine pairing:

A classic pork roast gives you licence to go red or white and I’m calling for Northern Rhone Syrah or German Riesling. Pierre Amadieu Gigondas Romane-Machotte Rouge 2012, Rhone Valley, France $33.99 A beautiful round, suave, juicy red with peppery, meaty, plum flavours that will slice into the roast pork and balance the dish. Tantalus Riesling 2014, East Kelowna, Okanagan Valley $23 Aromatic orange blossoms and lime peel support a juicy, fresh palate packed with apricot, mandarin and white peach flavours that will surely slay the pig.