A Pork Loin Roast Recipe with Fennel Pollen & Naked Brussel Sprouts for #FennelFriday

Pork Loin Roast Recipe with Hog Heaven Fennel Pollen Spice Blend and Garlic from The Hungry Goddess

I haven’t yet met a pork roast or cut that I haven’t loved.  From center loin pork chops to a pork loin roast and pork butts and picnics, I love the other white meat with a consuming passion.  Costco had a complete score a few weeks ago with an enormous pork loin that I was able to cut into 3 roasts.

The first roast is all about Fennel Friday and the Hog Heaven Fennel Pollen Spice Blend from Pollen Ranch.  The Fennel Pollen Spice Blends and straight Fennel Pollen all lend themselves amazingly to a dry rub for any kind of roast or meat.  Hog Heaven has a very special blend that includes: Pollen Ranch Fennel Pollen, Pecan, Chervil, Fleur de Sel (Sea Salt), Pasilla Pepper, Cumin, Annatto, Lemon Peel.  The crushed pecans really shine through and add a delectable, nutty flavor.

Hog Heaven Fennel Pollen Spice Blend from Pollen Ranch

How easy is this roast?  SUPER easy!  Depending on the size of the roast, I do a tablespoon or two or the Hog Heaven spice with some EVOO.  Add minced garlic and allow to marinate for a few hours minimum (overnight works even better).  I poke some holes in the roast and stuff the spice and garlic into it as well. Take the roast out of the fridge and bring to room temperature before roasting.

The goal for your roast is an internal temperature of 145F degrees and I love this cooking pork chart from Pork – Be Inspired.  A pork loin should be cooked at 350F for approximately 20 minutes per pound until that internal temp of 145 is reached.  If you like it a bit more well done then shoot for 150-155.

Let is rest and then slice and serve.  YUM!  Honestly, pork and fennel pollen are probably one of my favorite combos.

I served my pork loin roast with naked brussel sprouts.  Peel your brussels and trim the ends.  Toss them lightly in EVOO.  Turn on your broiler and stick them under the broiler for about 5-7 minutes depending on your love of char.  Sprinkle with a bit of sea salt and then try not to eat the whole pan.  That doesn’t always work out for me but there could be worse things to eat a whole pan of!

Trimmed and Peeled Brussel Sprouts from The Hungry Goddess

Broiled Naked Brussel Sprouts from The Hungry Goddess

Are you ready to revel in Hog Heaven Fennel Pollen Spice?  Try out some of the Fennel Pollen spice blends by using coupon code HGEATS when shopping at Pollen Ranch to receive a 10% discount.

More pork roasts:

Lechon Asado – Cuban Roast Pork recipe

Grilled Pork Tenderloin with Cherry Salsa

How do you like your pork?  Leave me a comment or link below!  

HAPPY FENNEL FRIDAY!

Slicing the Pork Loin Roast with Fennel Pollen and Garlic from The Hungry Goddess

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About Kimberly Moore - The Hungry Goddess Herself

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