Fennel- and Garlic-Crusted Pork Roast
The crispy, and flavorful, crust on this roast alone makes it worth the effort.
Serves: 6Hands-on: 15 minutesTotal: 10 hours 10 minutesDifficulty: Easy
- 1 small head fennel, coarsely chopped
- 1⁄2 cup coarsely chopped onion
- 2 Tbsp. olive oil
- 6 cloves garlic, peeled and sliced
- 4 1⁄2 lb. pork roast
- 1 Tbsp. salt
- 1 tsp. freshly ground black pepper
- In a blender or food processor, combine fennel, onion, olive oil, and garlic; purée into a paste.
- Season pork roast all over with salt and pepper, rubbing it in well. Rub garlic-fennel paste over roast to cover it with a layer about 1⁄4 inch thick. Cover and refrigerate for up to 8 hours. Remove from the refrigerator and let stand at room temperature for about 20 minutes.
- Preheat oven to 375°F.
- Transfer roast to a roasting pan with a rack. Roast for about 1 hour and 15 minutes or until the internal temperature reads 150°F. Remove roast from the oven and allow to rest for at least 20 minutes. Slice roast into thick chops.