Fennel Crusted Pork Loin with Fresh Tomato Sauce


Something Extra
Fall 2014

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Fennel Crusted Pork Loin with Fresh Tomato Sauce
Fennel Crusted Pork Loin with Fresh Tomato Sauce
Ingredients
1 (1.5- oz.) jar fennel seed
1 (3- lb.) pork loin roast
2 tbsp. butter divided
1 tbsp. extra virgin olive oil
1/2 cup onion chopped
2 cloves garlic minced
4 medium ripe tomatoes cored and diced
Sugar, salt and pepper
2 tbsp. fresh basil chopped
Directions
Prep time: 15 minutes
Cook time: 55 to 70 minutes

Preheat oven to 325°F. Place fennel seeds between sheets of wax paper and crush with a rolling pin; press onto all sides of pork roast. Melt 1 tbsp. butter in a large skillet. Add pork; cook for about 5 minutes per side or until golden brown. Transfer to a shallow baking dish and bake for about 45 minutes to 1 hour or until pork reaches an internal temperature of 145°F. While pork is cooking, heat remaining butter with olive oil in a medium skillet. Add onion and garlic; cook over medium heat for about 5 minutes. Stir in tomatoes and cook for another 5 minutes or until liquid has evaporated. Season to taste with a little sugar, if needed, and salt and pepper. Stir in basil. Serve over slices of cooked pork.

Makes 4 servings.
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