Cold Pork Roast With Fennel and Green Bean Salad

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!