| Level: | Easy |
| Total: | 2 hr |
| Prep: | 10 min |
| Inactive: | 50 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1 (5-pound) loin of pork, bone in,”frenched” and tied
- 6 garlic cloves
- 1/3 cup fresh rosemary leaves, chopped
- 2 tablespoons lemon zest (about 2 lemons)
- 2 teaspoons fennel seeds
- 2 tablespoons good olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
- Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 477 |
| Total Fat | 31 g |
| Saturated Fat | 10 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 44 g |
| Cholesterol | 139 mg |
| Sodium | 685 mg |
Reviews
I’ve made this several times for different dinner parties and always get rave reviews. The pork is incredibly tasty and moist. I usually will make the marinade/rub and let is set on the pork for about an hour before roasting. I do find it takes a little more roasting time than the recipe calls for (invest in a meat thermometer!). The last time I made this for friends, my friend called a week later to tell me she hadn’t stopped thinking about it, and that it was truly one of the best dinners she’d ever had! Can’t beat that review!!
This was insanely wonderful! I love Ina’s recipe’s…in all this time I think i’ve had maybe one recipe that didn’t impress. Ina recipes are the most dependable (and good!!) recipes out there. HANDS DOWN. This pork roast is no exception. You know how pork, by nature can be less than exciting? Esp. for guests…but with this recipe, the flavors so intense and fragrant. Your home smells amazing and the flavors sink right into the meat. What’s nice though is that as intense as the flavors are they still seem light and fresh (with the lemon, etc) and such a beautiful compliment to the pork. The pork was so moist and filled with yummy juices!
this is perfect!, perfect!, perfect!! Flavorful, easy and exactly the right cooking time/temp. My husband raved about this! Thank you (AGAIN) Ina!
This was DELICIOUS and SO easy to make! Can’t wait to have it again!
Flavor amazing. Didn’t use “frenched” roast, but bone-in, pork loin which makes it a little more difficult to cut, but oh well, small price to pay for amazing flavor. My son asked if next time could I make more of the mixture on top. Went well with the applesauce. Will make again.
I used a 2 pound pork loin roast and it was delicious. Not to salty but it was salty and very savory. I did not use the lemon or the fennel seed since I had neither. still it was awesome. I do like salt so that may be why I liked it. I will absolutely make again. Applesauce also is awesome
I found this roast to taste a bit like perfume. It wasn’t terrible, but the taste is not something that I look forward trying again.
I made this for a holiday dinner, after reading all the reviews. I cut the salt by half, used kosher salt and still the crust was too salty, but most of the meat tasted bland. Those were the only modification I made; followed everything else to the ‘T”. I don’t think I’ll make this again.
As much as I love Ina Garten’s recipes (and I make lots of them, this one was not a keeper. I followed the recipe exactly and it was way too salty. So salty, in fact, that it even overpowered the rosemary – which is hard to do. Next time, I’ll try the pork roast with the vegetables instead.
Loved it! Definitely use fresh breadcrumbs, and use a bread that you really like the flavor of. The stuffing plays a major role in the flavor of this roast. I made a rub consisting of salt, pepper, thyme, rosemary, sage and Dijon, and smeared that on the roast before popping it in the oven. My guests were all wowed, and I owe it all to Ina!