Name: Pork with Fennel and Rosemary
Cook time: 40 min
Yield: 4 Person(s)
Cuisine: Latin
Ingredients: 2, ,Tender Loins; 2, tablespoon(s) ,Fennel Seeds; 1, tablespoon(s) ,Black Pepper Corns; 3, Clove(s) ,Garlic; 2, tablespoon(s) ,Olive Oil; 1, teaspoon(s) ,Kosher Salt; 1, tablespoon(s) ,Rosemary

By Niall Sheehan

(0 Reviews)

Easy

Great with chops, pork roast or a tender loin

Prep

15m

Cook

40m

Wait

10m

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Category:	Main Dish Pork
Cuisine Type	Latin

Ingredients

For 4 Person(s)

Recipe

2 Tender Loins
2 tablespoon(s) Fennel Seeds
1 tablespoon(s) Black Pepper Corns
3 Clove(s) Garlic
2 tablespoon(s) Olive Oil
1 teaspoon(s) Kosher Salt
1 tablespoon(s) Rosemary

Pork with Fennel and Rosemary Directions

Heat oven to 425 (bake)
Put Pepper corns in small majic bullet cup and grinder attachment, grind until course
Add salt, fennel, rosemary and pulse a few more times
Add garlic and finish combining (a few seconds should do it)
Apply olive oil to meat then rub on the spices
When the oven is hot bake for 30 min, turn (front to back not over) and bake until internal temp is 160.
Remove when done and let rest covered for 10 min.
Slice and serve.