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Greek-Style Pork Loin with Fennel, Lemon and Herbs
2 medium garlic clove(s), smashed to a pulp or put through a garlic press
2 tsp mint leaves, fresh minced
2 tsp fresh oregano, minced (I used dried, just use a bit less)
2 tsp rosemary, fresh, minced
2 tsp lemon zest, finely grated
1 tsp table salt (Sea salt if you have it)
1/2 tsp black pepper, freshly ground
2 pound(s) lean boneless pork chop, center-cut (use one 2 lb piece)
4 medium fennel bulb(s), fronds trimmed and discarded, bulbs halved (I use just two for us. Also, take the first layer of peel off. It’s tough and doesn’t taste good.)
2 spray(s) cooking spray (or 3, it’s just sprays)
- 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. (This normally takes a little longer for me, but I’m at high altitude)
Remove pan from oven and let stand on a wire rack for 5 minutes. (I did not do this, because I just read that right now. It came out fine anyway.) Transfer pork to a carving board and slice into 16 thin pieces. Yields 2 slices pork and half a fennel bulb per serving. (I ate more than that. Because it’s amazing.)