Recipes Ingredients Meat & Poultry Pork Recipes Roast Pork with Fennel, Chiles, and Olives 3.0 (54) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 20 mins Total Time: 1 hr 45 mins Servings: 6 Boneless pork loin is crusted with a fennel, coriander, and black peppercorn rub. Fennel wedges, Italian cherry peppers, and olives are given a quick turn in the oven, then served alongside the juicy meat. Ingredients 3 pounds boneless pork loin, tied 2 teaspoons coarse salt, plus more for vegetables 2 teaspoons whole fennel seeds 2 teaspoons whole coriander seeds 1 teaspoon black peppercorns, plus freshly ground pepper Extra-virgin olive oil 2 large fennel bulbs, halved through core and cut into ½-inch wedges 8 fresh medium-hot chiles, such as Italian cherry peppers, halved or whole 1 cup mixed olives (with pits) Directions Rub pork all over with salt. Coarsely grind seeds and peppercorns in a spice grinder or with a mortar and pestle; rub all over pork. Bring pork to room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees. Rub pork with oil to coat generously. Roast until sizzling, about 20 minutes. Reduce heat to 375 degrees. Baste pork, and roast until center reaches 145 degrees, about 30 minutes more. Let pork rest 15 minutes before slicing. Meanwhile, toss fennel and chiles with just enough oil to coat; season with salt and pepper. Spread in a single layer on a rimmed baking sheet; roast until tender and lightly browned on bottom, 25 to 30 minutes. Add olives, and roast until hot, about 5 minutes. Toss together; serve with pork. Rate it Print