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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

54 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 22
  • 2 star values: 14
  • 1 star values: 3
Rating: Unrated
This looks delicious!
Rating: Unrated
I made this for business associates who still, a month later proclaim it the best pork they have ever had! I could not find the fennel bulbs so I just left them out and used dried fennel seeds.