Flavorful and Succulent Pork Loin Recipe
Are you tired of cooking the same old pork loin recipe? How about trying something new that will make your taste buds dance with joy? This Loin of Pork in White Wine With Garlic, Fennel and Rosemary recipe is a showstopper dish that is sure to impress your guests.
The combination of fennel, garlic, and rosemary creates an aromatic marinade that will infuse the pork with an unforgettable flavor. The white wine adds a rich depth to the dish which pairs exceptionally well with the tender pork loin.
Not only is this recipe packed with flavor, it’s an easy-to-follow pot-roasting method that requires minimal prep work. Just marinate the pork loin, heat up your oven, and let the flavors develop in one pot for a hassle-free cooking experience.
In this article, I will guide you through each step of this delicious recipe to ensure that you serve a mouth-watering meal that everyone will remember.
Why You’ll Love This Recipe
I’m going to be straight with you: if you’re a fan of tender, juicy, and flavorful pork, then this recipe is an absolute must-try. But don’t just take my word for it – let me tell you why you’ll love this loin of pork in white wine with garlic, fennel, and rosemary recipe:
First off, this dish is packed with flavor. The combination of garlic, fennel bulb, fennel seed, bay leaves, fresh rosemary, and white wine creates a deliciously fragrant and savory marinade that infuses the whole pork loin with delicious flavor. And once it’s cooked to perfection in the oven, the flavors only intensify.
But what really sets this recipe apart is how incredibly tender and juicy the pork turns out. Thanks to slow roasting the meat at a low temperature, the pork becomes melt-in-your-mouth tender while still maintaining a satisfyingly crisp exterior. Trust me when I say that one bite of this pork will have you hooked.
And did I mention how easy this recipe is to make? With just a handful of simple ingredients and minimal prep work needed, this dish is definitely accessible even for novice cooks. Plus, it’s incredibly versatile – perfect for anything from an elegant dinner party centerpiece to a casual weeknight meal.
In short: if you’re looking for a mouthwatering and foolproof way to prepare pork, look no further than this loin of pork in white wine with garlic, fennel, and rosemary recipe. Your taste buds (and your dinner guests) will thank you.
Ingredient List
Here are the ingredients you will need to make this delicious Loin of Pork in White Wine with Garlic, Fennel, and Rosemary recipe:
- 1 3 lb (1.3 kg) boneless pork loin
- 1 fennel bulb, trimmed and sliced
- 3 garlic cloves, peeled and minced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 2 tsp fennel seeds
- 1 tbsp (7g) fresh rosemary leaves, chopped
- 2 bay leaves
- Pepper (to taste)
- 1 cup (240 ml) dry white wine
In addition to these main ingredients, make sure you also have salt and pepper on hand to season the pork loin to perfection. This ingredient list is flexible enough that you can add any other herbs or spices of your liking.
The Recipe How-To
Before starting, preheat the oven to 350°F (175°C). Make sure the pork loin is at room temperature before roasting to ensure even cooking.
Seasoning and Marinade
To begin with, put a good amount of olive oil in a pan over medium-high heat. Then add 1 tablespoon of fennel seeds and let them cook until they release their aroma. Mix them with 3 garlic cloves, 3 tablespoons of fresh rosemary, one finely chopped fennel bulb, and salt to taste into a paste.
Next, spread the paste over the pork loin making sure to rub it evenly all over the meat. Let the pork marinade for at least an hour or overnight for flavor infusion.
Roasting
Once ready, transfer your marinated pork loin into a roasting pan along with two bay leaves and roast for about 90 minutes, or until it reaches an internal temperature of 145°F (63°C). While cooking, baste the meat occasionally with the drippings from the pan.
Sauce
Once fully cooked, remove the pork loin from the roasting pan and rest for at least 10-15 minutes before slicing. Meanwhile, make a wine sauce by deglazing the pan with 1 cup of dry white wine while scraping off any browned bits from the bottom of the pot until it reduces to half its amount. Add in 2 tablespoons of unsalted butter and continue whisking until it melts completely.
Serving
Finally, slice your pork loin and drizzle some wine sauce on top before serving hot alongside your favorite side dish.
Enjoy your perfectly roasted pork loin infused with flavors of fennel, rosemary, garlic and white wine!
Substitutions and Variations
When it comes to cooking, I love finding new ways to spice up my go-to recipes. If you’re feeling adventurous, here are a few substitutions and variations you can try with this recipe:
– Fennel bulb: If you can’t find fresh fennel bulb, don’t worry – you can substitute it with 2 teaspoons of fennel seed. Simply sprinkle the seeds over the pork and rub them in with the rest of the spices.
– Pork tenderloin: While this recipe calls for a boneless pork loin, you can easily substitute it with pork tenderloin. Keep in mind that tenderloins are typically smaller than loins, so adjust cooking time accordingly.
– Red wine: While white wine is typically used in this recipe, you can also try using red wine for a bolder flavor. This works especially well with heartier cuts of meat, such as slow roasted pork shoulder or stuffed pork.
– Port wine: For a more decadent sauce, try adding a splash of port wine to your pan sauce before serving. This will add a rich sweetness that pairs perfectly with pork.
– Jamie Oliver twist: Celebrity chef Jamie Oliver suggests adding some Dijon mustard to the marinade for an extra layer of flavor. Simply whisk in 2 tablespoons of mustard along with the other marinade ingredients before rubbing it over your meat.
No matter which variations you choose to try, don’t be afraid to experiment and make this recipe your own. Happy cooking!
Serving and Pairing
Once the pork loin is fully cooked, it’s time for the best part – serving and pairing it. This dish is perfect for special occasions or a romantic dinner at home. To serve, let the meat rest for a few minutes before slicing it into thick, juicy pieces.
When it comes to pairing wine with this dish, a dry white wine such as Chardonnay or Sauvignon Blanc is an excellent choice. The citrus notes in the wine will complement the fennel and garlic in the recipe, making for a match made in heaven.
As for sides, you can never go wrong with roasted vegetables like carrots, potatoes or brussels sprouts. Their earthy flavors will bring out the sweetness of the pork and blend perfectly with the fennel rosemary marinade.
If you’re looking to add some carbs to this protein-packed meal, try serving it alongside a bed of fluffy quinoa or wild rice pilaf. Their nutty taste and texture will balance out the savory pork while adding an extra layer of nutrition to your meal.
No matter how you choose to serve this pot-roasted pork loin recipe, one thing is certain – it will become a family favorite in no time.
Make-Ahead, Storing and Reheating
This recipe for Loin of Pork in White Wine with Garlic, Fennel and Rosemary is incredibly versatile when it comes to preparing it ahead of time. To make things easier on yourself, you can marinate the pork loin in the fennel, garlic and wine mixture the day before cooking. By doing this, the pork will absorb even more flavor and become incredibly aromatic before it’s even roasted.
Once the pork loin has been roasted to perfection and you have enjoyed your sumptuous meal, you may be left with some leftovers that you want to save for later. Fear not, because this dish stores exceedingly well! You can keep any remaining pork in an airtight container or wrapped tightly in foil in the refrigerator for up to three days.
When it’s time to reheat the leftover pork, preheat your oven to 350°F (175°C). Place the pork in an oven-safe dish and add a little bit of water or chicken broth to prevent it from drying out. Cover the dish with foil and place it in the oven. Depending on how much pork is left over and its thickness, reheating should take around 15-20 minutes. Check frequently to see if it’s hot all the way through.
This recipe also allows for freezing if you’d like to save some of the dish for an even later date. Once again, make sure that any leftover pork has been stored properly in an airtight container or wrapped tightly in foil before freezing. Thawing your frozen meat before reheating is ideal but not necessary since the pork stocks up moisture during cooking which helps retain tenderness while reheating.
The flavors of Loin of Pork in White Wine with Garlic, Fennel, and Rosemary will only intensify upon reheating, allowing you to enjoy this delicious meal again without having to go through all of the hassle of making it from scratch!
Tips for Perfect Results
To achieve a tender and flavorful pork loin with the fennel rosemary white wine garlic sauce, here are some tips to follow:
1. Allow the pork to marinate: The longer you can marinate the pork in the white wine garlic fennel rosemary marinade, the better. Ideally, let it sit overnight in the refrigerator.
2. Use a reliable cooking thermometer: Invest in a good quality thermometer to ensure that your pork is cooked to perfection. The internal temperature should reach 145 degrees Fahrenheit.
3. Truss the pork loin: Trussing your pork loin before roasting it will help it cook evenly and keep its shape.
4. Use a roasting pan: A roasting pan will help to maintain even heat throughout cooking and provide enough space for the meat to rest.
5. Let the pork rest: Once the meat is cooked, it’s important to let it rest for at least 10 minutes before slicing into it. This allows juices to redistribute, making for tender and flavorful meat.
6. Make use of leftovers: If you have any leftover pot roasted pork, try slicing it thin for sandwiches or dicing it up for salads.
By following these tips, you’ll have a perfectly roasted pork loin that’s sure to impress your family and friends.
FAQ
As we approach the end of this recipe article, you probably have some questions in mind. Thus, to provide clarity and answer some of the common queries, here are frequently asked questions about this pot-roasted pork loin in white wine with garlic, fennel, and rosemary recipe.
What wine goes with roast pork with fennel?
When it comes to pairing wine with pork sausage, there are a few options that will complement the flavors nicely. Dishes that incorporate fennel or baked apples call for an aromatic white wine, such as a Riesling or a slightly sweet Gewurztraminer. These wines will enhance the tastes and textures of the sausage and the accompanying flavors.
What is the secret to tender pork loin?
For optimal juiciness and tenderness in your roasted pork loin, position it with the fatty side facing upwards in the roasting pan. This way, the fat will work its magic by moistening and flavoring the meat as it cooks. Set the temperature to 400 degrees Fahrenheit and roast the pork loin for 10 minutes.
What wine goes with garlic and herb pork tenderloin?
For the best taste and pairing, Pinot is the perfect choice for this recipe. However, you could also consider other red wines that are light or medium-bodied with high acidity like Barbera, Sangiovese, or even a cold-climate Syrah.
Bottom Line
In conclusion, this recipe for Loin of Pork in White Wine with Garlic, Fennel and Rosemary is absolutely delicious and worth trying for any meat lover out there. The combination of flavors from the garlic, fennel, and rosemary will tantalize your taste buds, and the tender pork loin will make you want to come back for more.
When it comes to wine pairing, a dry white wine is an excellent choice to complement this dish. The lightness and acidity of a dry white wine perfectly balance the richness of the pork and enhance the flavors of the garlic, fennel, and rosemary.
In addition, this dish can be served as a main course for a fancy dinner party or as comfort food for a cozy family dinner. It is also easy to make ahead of time and can be stored in the fridge for future meals.
Finally, with various options for substitutions and variations, such as using pork tenderloin or adding bay leaves to the pot roast, you can customize this recipe to suit your personal preferences.
Overall, this recipe is a crowd-pleaser that never fails to impress. So what are you waiting for? Gather your ingredients, uncork your favorite bottle of dry white wine, and start cooking!
Loin of Pork in White Wine With Garlic, Fennel and Rosemary Recipe
Ingredients
- 1 (3 lb) boneless pork loin, trimmed of any skin and excess fat
- salt & fresh ground pepper
- 1 tablespoon fennel seed
- 2 -3 tablespoons unsalted butter
- 1 -2 tablespoon olive oil
- 8 garlic cloves, skin on
- 1/3 cup fresh rosemary
- 4 bay leaves, preferably fresh
- 1 fennel bulb, sliced
- 1 (750 ml) bottle Chardonnay wine
Instructions
- Pre-heat the oven to 400°F.
- Using kitchen twine, tie the loin so it holds together or, if you're lucky, your butcher will do it for you.
- Season generously with salt and pepper.
- Roll the meat in the fennel seeds till covered.
- In a casserole, roasting pan or large saute pan which is oven proof, melt half the butter and half the olive oil over medium high heat.
- Sear the pork on all sides (including the ends, until the meat is nice and golden all over.
- If your pork is very lean (my preference), you may need to add a bit more olive oil during the braising process.
- Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
- Loosely tent the pan with foil and place in the pre-heated oven.
- Roast until the meat thermometer reaches 150°F.
- The pork cooks rather quickly, so check after about 30-35 minutes; depending on your oven it should be done within about three-quarters of an hour.
- Remove the meat to a platter and cover with the foil.
- Add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
- Pour on platter around the pork and enjoy.