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| Prep Time | 20 minutes |
| Cook Time | 1.5 hours |
| Servings |
servings
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Ingredients
- 3 pounds boneless pork loin tied
- 1 teaspoon Coarse salt
- Freshly ground pepper to taste
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1 tablespoon or more extra virgin olive oil
- 1-2 large fennel bulbs halved through core and cut into 1/2 inch wedges (roughly 3 cups)
- 8 fresh medium-hot chilies such as Italian cherry peppers, halved or whole
- 1/2 tablespoon extra virgin olive oil
- salt and pepper to taste
- 1 cup mixed olives
Ingredients
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Instructions
- Let pork stand at room temperature for 30 minutes.
- Preheat oven to 425 degrees F.
- Rub pork all over with 1 teaspoon salt.
- Coarsely grind fennel seeds, coriander seeds, and peppercorns in a spice grinder or with mortar and pestle and rub onto pork.
- Rub pork with 1 tablespoon olive oil or more to coat generously.
- Place on a rimmed baking sheet and place into oven. Roast until sizzling, about 15 minutes.
- Reduce heat to 375 degrees F.
- Toss fennel and chilies with 1/2 tablespoon olive oil to coat; season with salt and pepper.
- Remove pork from oven and add vegetables to baking sheet, arranging in a single layer.
- Baste pork and roast until center reaches 145 degrees F on an instant-read thermometer and vegetables are golden and tender, about 30 more minutes.
- Add olives and roast until hot, about 5 minutes.
- Let pork rest before slicing.
- Toss fennel, chilies and olives together and serve with pork.
Recipe Notes
Recipe Adapted from One Pot Martha Stewart Living Retrieved January 2015.