Double Pork Loin Roast With Fennel And Sage

1. 1

   Rinse pork and pat dry.

2. 2

   In a food processor (a mini model works best), blender, or mortar with pestle, coarsely grind or crush fennel seeds with sage, peppercorns, and 1 1/2 teaspoons salt. Rub all the fennel-seed mixture evenly over pork, tucking some into crevice where roasts join.

3. 3

   Set meat on a rack in a 9- to 10-inch by 13- to 15-inch rimmed pan. Bake in a 375u00b0 regular or convection oven until a thermometer inserted in center of roast reaches 150u00b0, about 2 1/4 hours.

4. 4

   Transfer roast to a platter; let rest in a warm place for at least 10 and up to 30 minutes.

5. 5

   Meanwhile, skim and discard fat from pan drippings. Add chicken broth to pan; scrape bottom to release browned bits. Set pan over high heat and stir until boiling. Pour any juices accumulated on platter into pan. Pour mixture through a fine strainer into a small pitcher.

6. 6

   Slice meat and serve with pan juices, salt to add to taste, and fennel and Belgian endive casserole.

* Per serving · 4 servings · Values may vary.

No additional tips available.