Arista al Finocchio (Pork with Fennel)

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   In a small bowl, combine the salt, pepper, garlic, fennel fronds and nutmeg and stir well to combine.

3. 3

   Place the pork loin in an ovenproof casserole and rub the spice mixture all over the loin.

4. 4

   Drizzle the olive oil over the loin.

5. 5

   Roast in the oven 1 hour, gradually adding the white wine and basting with the cooking juices.

6. 6

   Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt.

7. 7

   Cook the segmented fennel in the boiling water for 5 minutes.

8. 8

   Drain the fennel and add to the roasting pan, arranging all around the pork, for the last 20 minutes of cooking time.

9. 9

   Allow the meat to rest 10 minutes before carving.

10. 10

    Serve with pan juices and fennel.

* Per serving · 4 servings · Values may vary.

No additional tips available.