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Double Pork Loin Roast with Fennel and Sage

Makes 10 to 12 servings

Notes: Two boned pork loins tied together create an impressive-looking roast. This shape is found in many markets; you can also ask your butcher to assemble one for you. Garnish with some of the extra fennel greens from the accompanying fennel and Belgian endive casserole.

 1 fat-trimmed, boned, tied double pork loin roast (4 3/4 to 5 lb.; see notes)
 1 tablespoon fennel seeds
 2 teaspoons dried rubbed sage
 2 teaspoons whole black peppercorns
  About 1 1/2 teaspoons kosher or coarse salt
 1 cup fat-skimmed chicken broth
  Fennel and Belgian endive casserole
Step 1

Rinse pork and pat dry.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 291Calories from Fat 40
% Daily Value *
Total Fat 13g20%

Saturated Fat 4.8g24%
Cholesterol 111mg37%
Sodium 322mg14%
Total Carbohydrate 0.5g1%

Dietary Fiber 0.3g2%
Protein 40g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.