Fennel-Schezuan Rubbed Pork Sirloin Roast Recipe

Name: Fennel-Schezuan Rubbed Pork Sirloin Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: THE RUB; 1 teaspoon schezuan peppercorn; 1-1/2 teaspoons fennel seeds or 1 teaspoon seeds plus 1/4 teaspoon fennel pollen; 1 teaspoon sea salt; 1 teaspoon onion powder; 1/4 teaspoon fresh grated nutmeg; 1/2 teaspoon red pepper flakes; 2 chopped garlic cloves; 2-1/2 pounds give or take, boneless pork sirloin roast; 1 medium sweet onion, sliced in medallions; 1 medium fennel bulb, sliced in medallions; A handful of fennel fronds; 1-1/2 cup baby carrots; 1/2 cup vermouth; 3 tablespoons olive oil

Servings: persons

THE RUB
1 teaspoon schezuan peppercorn
1-1/2 teaspoons fennel seeds or 1 teaspoon seeds plus 1/4 teaspoon fennel pollen
1 teaspoon sea salt
1 teaspoon onion powder
1/4 teaspoon fresh grated nutmeg
1/2 teaspoon red pepper flakes
2 chopped garlic cloves
2-1/2 pounds give or take, boneless pork sirloin roast
1 medium sweet onion, sliced in medallions
1 medium fennel bulb, sliced in medallions
A handful of fennel fronds
1-1/2 cup baby carrots
1/2 cup vermouth
3 tablespoons olive oil

1
Preheat the oven to 350u00b0F
2
Toast the schezuan peppercorn in a pan until fragrant, takes a few minutes, keep watch so they donaTMt burn.
3
Using a mortar, spice mill or food processor; grind the toasted schezuan through garlic cloves to create the rub.
4
Rinse and pat the roast dry; with a fork poke a few holes into it and using your fingers rub the spices in evenly.
5
Add the onion and fennel to the bottom of a smaller size roasting pan. Place the roast and fronds over the top. Add carrots throughout. Pour 1/2 cup vermouth and drizzle olive oil over the roast.
6
Cook, periodically basting, until a thermometer inserted into the center reaches 160u00b0, around 55 to 75 minutes.
7
Remove roast from the oven and tent loosely with foil; let rest for 15-20 minutes.
8
Slice medallions, against the grain and place on a platter surrounded by the vegetables and the broth. Serve with grain of choice and an apple slaw.

314

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

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: THE RUB, 1 teaspoon schezuan peppercorn, 1-1/2 teaspoons fennel seeds or 1 teaspoon seeds plus 1/4 teaspoon fennel pollen, 1 teaspoon sea salt, and more.

Yes, Fennel-Schezuan Rubbed Pork Sirloin Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel-Schezuan Rubbed Pork Sirloin Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions