Marinated Pork Loin

Difficulty:
1/5
CLAC-LOGO

Ingredients

  • 1 3 lb centre cut pork loin, trimmed and cleaned
  • 2 cups fennel leaves, coarsely chopped
  • 3 cups dry white wine
  • ¼ cup Pastis (or Pernod)
  • Salt and pepper
  • 3 tbsp unsaturated oil

 


 

Method:

Insert a long chef knife into one end of the loin. Twist the knife to make a cavity

Stuff the cavity with the fennel leaves

Place the pork roast in a large glass bowl and add the white wine and Pastis. Cover and marinate at room temperature, turning the roast now and then, for about 4 hours

Heat the olive oil in a large skillet over medium high heat

Remove the roast from the marinade and pat dry. Place the roast into the skillet and brown on all sides

Remove the roast from the skillet and place in a low sided roasting pan

Cook in the middle of a 400F oven for about 45 minutes. Remove the roast form the oven and let sit under tin foil for at least 20 minutes before carving