Fennel-Rubbed Pork RoastDitte Isager
As the pork cooks, the fat will gradually render, basting the roast.
Recipe information
Yield
Makes 8 servings
Ingredients
3 pound pork top sirloin roast, tied
1 tablespoon olive oil
Kosher salt, freshly ground pepper
2 tablespoons fennel seeds, crushed
1 tablespoon anise seeds, crushed
1 teaspoon crushed red pepper flakes
Preparation
Step 1
Preheat oven to 400°F. Rub pork with oil; season generously with salt and pepper and rub with fennel seeds, anise seeds, and red pepper flakes, pressing to adhere.
Step 2
Place pork roast, fat side up, on a rimmed baking sheet and roast until deeply browned and an instant-read thermometer inserted into the center registers 135°F, 60–70 minutes.
Step 3
Transfer to a cutting board; let pork rest at least 10 minutes before slicing.
Step 4
DO AHEAD: Pork can be seasoned 1 day ahead. Cover and chill.
