Greek-Style Pork Loin with Fennel, Lemon and Herbs
2 clove(s), large, smashed to a pulp or put through a garlic press
2 tsp(s), fresh minced
2 tsp(s), minced
2 tsp(s), fresh, minced
2 tsp(s), finely grated
½ pinch, freshly ground
Uncooked lean boneless pork chop(s)
2 pound(s), center-cut (use one 2 lb piece)
Uncooked fennel bulb(s)
4 medium, fronds trimmed and discarded, bulbs halved
- Position rack in center of oven. Preheat oven to 350°F.
- In a small bowl, mix garlic, mint, oregano, rosemary, lemon zest, salt and pepper; rub all over pork.
- Set pork in a roasting pan and place fennel around it; lightly coat fennel with cooking spray.
- Roast, tossing occasionally, until fennel is browned and softened and an instant-read meat thermometer inserted into center of the thickest part of pork registers 165°F, about 1 hour and 15 minutes. Remove pan from oven and let stand on a wire rack for 5 minutes. Transfer pork to a carving board and slice into 16 thin pieces. Yields 2 slices pork and half a fennel bulb per serving.