Cook and Scale
Roast Pork Loin
6 servings · 90 min total
A herb-and-fennel crusted pork loin roasted over onions until juicy and golden. A fragrant centrepiece with its own built-in gravy.
Ingredients
- 1½ kg pork tenderloin
- 3 tbsp olive oil
- 4 garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fennel seeds, crushed
- 1 tbsp Dijon mustard
- 2 onion, thickly sliced
- 2 dl chicken stock
- salt to taste
- black pepper to taste
Contains: Celery, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Rub the pork with paste — Heat the oven to 200°C. Mix the garlic, rosemary, fennel seeds, mustard, 2 tbsp oil, salt, and pepper into a paste and rub all over the pork.
- 2.
Set the pork on onions — Scatter the onions in a roasting tin, pour in the stock, and sit the pork on top.
- 3.
Roast the pork loin — Roast for 75 minutes, basting twice, until the pork is cooked through and golden.
- 4.
Rest and slice the pork — Rest the pork for 10 minutes, then slice and serve with the oniony pan juices spooned over.