Quick Weekday Roast

Want a delicious roast pork loin but don’t have a ton of time or ingredients? Do I have a great quick recipe for you!

Here’s what you’ll need:

2.5 lb boneless pork loin
2 tbsp whole fennel seeds
1 tbsp dried rosemary
1 tbsp kosher salt
1/2 tbsp garlic powder
1/2 tbsp crushed red pepper flakes
1/2 tbsp fresh cracked pepper
1 cup of white wine or broth
1/2 tbsp brown sugar

First thing you are going to do is preheat your oven to 350F. Then in a medium frying pan toast the fennel and rosemary over medium heat. Stir constantly for about 5 minutes until the fennel seeds and rosemary have a brown color and they are very aromatic.

After you toast the fennel and rosemary combine all your spices in a spice grinder and pulse 7 or 8 times until it is coarsely ground but not quite a fine powder. (A small chopper or food processor also work.)

Now its time to trim the excess fat off of the pork loin. Using a sharp knife, slice off the excess fat without removing too much meat.

Next, add the pork loin to a greased baking dish. Liberally coat the pork loin with the spice mixture you just ground up.

Jess was making apple sauce while I was preparing this so I threw a few apple peels into the baking dish for extra flavor! Add about a cup of white wine or a light broth to the baking dish.

Bake the pork loin at 350F for about 20 minutes per pound or until you reach an internal temperature of about 150F. I baked mine for 45 minutes and it was perfect!

Once the pork reaches the desired temperature, take it out of the baking dish and wrap in aluminum foil. Let rest for at least 10 minutes.