Cold Pork Roast With Fennel and Green Bean Salad Recipe

Name: Cold Pork Roast With Fennel and Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless pork loin roast, about 4 pounds; Kosher salt; 8 cloves garlic, minced; 3 tablespoons roughly chopped fennel fronds, plus extra fronds for garnish; 2 teaspoons fennel seed, crushed in a mortar or spice mill; 1 teaspoon fennel pollen (optional); 1 teaspoon lemon zest; 2 tablespoons roughly chopped rosemary; 2 tablespoons roughly chopped sage; 2 tablespoons roughly chopped marjoram; 1/2 teaspoon red pepper flakes (peperoncino); 1 teaspoon coarsely ground black pepper; 2 tablespoons olive oil; 1 small garlic clove, minced; 2 tablespoons lemon juice; Salt and pepper; 3 tablespoons olive oil; 1 pound green beans, or a mixture of green beans, yellow beans and Romano beans, trimmed; 2 heads fennel, trimmed and thinly sliced

Servings: persons

1 boneless pork loin roast, about 4 pounds
Kosher salt
8 cloves garlic, minced
3 tablespoons roughly chopped fennel fronds, plus extra fronds for garnish
2 teaspoons fennel seed, crushed in a mortar or spice mill
1 teaspoon fennel pollen (optional)
1 teaspoon lemon zest
2 tablespoons roughly chopped rosemary
2 tablespoons roughly chopped sage
2 tablespoons roughly chopped marjoram
1/2 teaspoon red pepper flakes (peperoncino)
1 teaspoon coarsely ground black pepper
2 tablespoons olive oil
1 small garlic clove, minced
2 tablespoons lemon juice
Salt and pepper
3 tablespoons olive oil
1 pound green beans, or a mixture of green beans, yellow beans and Romano beans, trimmed
2 heads fennel, trimmed and thinly sliced

1
Season pork loin generously on all sides with salt (about 2 tablespoons).
2
In a small bowl, combine garlic, fennel fronds, fennel seeds, fennel pollen if using, lemon zest, rosemary, sage, marjoram, red pepper flakes, black pepper and olive oil.
3
Rub and pat mixture on loin, then wrap in plastic film and refrigerate for several hours, or preferably overnight.
4
Bring to room temperature before roasting.
5
Heat oven to 400 degrees.
6
Place a rack in a roasting pan.
7
Put loin on the rack and roast for about an hour, until a thermometer registers 130 degrees.
8
Let cool to room temperature before serving.
9
If desired, after cooling you can wrap and refrigerate loin for up to 24 hours, then return to room temperature.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 boneless pork loin roast, about 4 pounds, Kosher salt, 8 cloves garlic, minced, 3 tablespoons roughly chopped fennel fronds, plus extra fronds for garnish, and more.

Yes, Cold Pork Roast With Fennel and Green Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Pork Roast With Fennel and Green Bean Salad

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