ITALIAN-STYLE RACK OF PORK
PREPARATION: 20 min
COOKING: 1 h 20 min
SERVINGS : 4
CUTS : Squares
INGREDIENTS
- 3 tbsp Fennel seeds, crushed : 45 ml
- 1/2 cup Finely chopped fresh parsley, sage, rosemary or thyme: 125 ml
- Garlic cloves, minced: 4
- 3 tbsp. Olive oil: 45 ml
- Lemon, juice and zest: 1
- 1, 3 1/4 lb Québec Pork loin: 1, 1.5 kg
- 2/3 cup Chicken broth or white wine: 160 ml
- Salt and pepper to taste: To taste
PREPARATION
- Preheat oven to 160°C (325°F).
- In a small bowl, combine fennel seeds, selected herb, garlic, 15 ml (1 tbsp.) olive oil and lemon zest. Season with pepper to taste. Make small incisions in the roast with the tip of a knife and insert a little fennel mixture. Brush roast with lemon juice and remaining fennel mixture. Place the roast in a plastic bag and refrigerate for at least 1 h.
- Heat remaining oil in a roasting pan over medium-high heat and brown roast lightly on all sides. Bake for 1h to 1h15 or until meat thermometer reads 70°C (160°F). When removed from the oven, let the roast rest, loosely covered with aluminum foil, for 10 to 15 min, and season to taste.
- Meanwhile, deglaze roasting pan with chicken broth or white wine. Carve the roast along the ribs and serve topped with the sauce.
LUNCHBOX IDEAS
For a hearty soup-meal, add thinly sliced pork, carrots, celery, mushrooms, tomato cubes and orzo to the strained broth. Round out your lunch box with whole-wheat crackers and cheese.
