The Melaniff Family Cookbook

Roast Pork Loin with Fennel Spice Rub

Makes about 6 to 8 servings


2 1/2 Lbs pork top loin roast, tied if possible


1 T fennel seed, crushed well

2 T minced orange zest

2 t dry thyme leaves

¼ t crushed red pepper flakes

1 large shallot, peeled and quartered

2 t kosher salt

1 T Dijon mustard

2 T olive oil


1/4 C water

1/4 C white wine

1/2 C sour cream

Slurry: 1 1/2 t cornstarch mixed with 2 T water


Preheat oven to 350°F. Place a rack in a shallow roasting pan. Pat the pork roast dry with paper towels.

In a food processor, combine the fennel seed, orange zest, thyme, pepper flakes, shallot, salt, mustard and olive oil; process until as finely chopped as possible. Smear pork on all sides with the rub, being sure to use it all. Place roast on rack in roasting pan and cook for about 1 1/2 to 1 3/4 hours or until an internal temperature of 160°F degrees is reached.

Remove from oven (keep roasting pan for sauce) and set roast on a platter to rest for 10 minutes before carving while you make the sauce.

Place hot roasting pan on burner and add the water and wine and scrape up all the pan drippings from the bottom of pan. Bring to a boil and then reduce to a simmer and whisk in the sour cream. Whisk together slurry in a small cup and whisk into sauce. Cook until sauce is thickened and has come to a boil.  Remove from heat and serve with thin slices of pork

Colleen McGill Tierney - 2002