home cooked dinners by the season

Fennel Rosemary Orange Roast Pork Loin with Cranberry Sauce

Fennel Rosemary Orange Roast Pork Loin with Cranberry Sauce

Serves 6 to 8

Ingredients

Rub for Pork

  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
  • 1 tablespoon orange zest
  • 2 teaspoons fennel seeds
  • 3 lb boneless pork loin roast
  • 3 cloves garlic
  • Kosher salt
  • Fresh ground black pepper

Cranberry Sauce

  • 1 cup Water
  • 1 cup sugar
  • 4 cups fresh cranberries (12 ounce bag)
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    1/3 cup currants
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    1/3 cup chopped dried apricots
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
  • 1 teaspoon grated orange zest

Directions

For the rub, stir together olive oil, rosemary, orange zest and fennel; set aside.
For studding the pork with garlic, cut each garlic clove into thin slivers, there should be about 12. Using the tip of a paring knife make random pokes in the top and sides of the pork (pokes should be the length of the sliver of garlic); insert garlic all the way into slits.
Season pork all over with salt and pepper. Rub fennel rub on top and sides of pork (pork can be made ahead to this point and refrigerated several hours ahead before roasting. Remove pork from refrigerator 20 to 30 minutes before roasting).
Preheat oven to 425 degrees F. Put pork on a rack and set rack in a roasting pan or put pork directly in pan.
Roast pork for 15 minutes, then turn heat down to 325 degrees F and roast until the internal temperature when measured at the thickest part is 145 to 150 degrees F., about 1 hour (check internal temperature of pork after 45 minutes).
Remove pork from oven and cover loosely with foil, allowing it to "rest" (resting allows juices to settle in meat before slicing).
For the cranberry Sauce, bring water and sugar to a boil in a saucepan and add cranberries; reduce heat to low and simmer until cranberries are opened and softened, about 10 minutes (sauce will thicken as it cools to room temperature). Remove from heat and stir in currants, apricots, rosemary and orange zest.
Slice pork and serve with Cranberry Sauce.