Ingredients
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½ cup (85 g) chopped Kalamata Olives
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3 Garlic
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¼ cup (10 g) finely chopped fresh Oregano
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1 tbsp Dijon Mustard
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2 tbsp plus 1 tsp extra-virgin Olive Oil
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One 3-lb/1.4-kg boneless Pork
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1 tbsp Salt
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2 tsp freshly ground Black Pepper
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3 Fennel Bulb
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½ cup (120 ml) Pinot Noir
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½ cup (120 ml) Beef Broth
Directions
This recipe was born as a result of staring at a gorgeous pork loin and the contents of my refrigerator! Make your life easy and get pitted kalamatas. Fresh oregano makes the pork sing a Mediterranean song. Roasted fennel is bathed in the pork juices and caramelizes just beautifully. A juicy Sangiovese is just right for this Italian-inspired dish.
Steps
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1
Done
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Preheat the oven to 400°F/200°C/gas 6. In a small bowl, combine the olives, garlic, oregano, mustard, and the 2 tbsp olive oil and stir to blend. Set aside. |
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2
Done
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Season the pork loin on all sides with 1 tbsp salt and 2 tsp pepper. Cut the pork loin in half horizontally about two thirds of the way through. Spread the olive stuffing inside the pork loin and tie it closed in three places with kitchen twine. In a small bowl, toss the fennel in the 1 tsp olive oil, and the remaining salt and pepper. |
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3
Done
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Place the pork loin on a rack in a roasting pan/tray, scattering the fennel in the bottom of the pan. Roast for 30 minutes, then check the fennel to see if it’s tender. |
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4
Done
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If so, transfer to a plate and keep warm. Roast the pork for another 10 minutes, or until a meat thermometer inserted into the thickest part of the pork loin registers 145°F/63°C. Transfer the roast to a carving board and tent with aluminum foil; let rest for at least 10 minutes. |
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5
Done
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Place the roasting pan/tray over two burners on the stove top and turn the heat to medium-high. Add the wine to the pan and stir to scrape up the browned bits on the bottom of the pan. Add the stock and cook to reduce by half. Strain through a fine-mesh sieve, reserving the jus. |
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6
Done
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Cut the pork into thin slices and serve, accompanied with the fennel and drizzled with the jus. |
