By Martha Stewart
photo credits : marthastewart.com
Roast Pork with Fennel, Chiles and Olives
Prep Time: 20 mins
Total Time: 1 hr 45 mins
3 pounds boneless pork loin, tied
2 teaspoons whole fennel seeds
1 teaspoon black peppercorns, plus freshly ground pepper
2 large fennel bulbs, halved through core and cut into 1/2-inch wedges
1 cup mixed olives (with pits)
2 teaspoons coarse salt, plus more for vegetables
2 teaspoons whole coriander seeds
Extra virgin olive oil
8 fresh medium-hot chiles, such as Italian cherry peppers, halved or whole
- 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 425F/220C degrees.
- Rub pork with oil to coat generously. Roast until sizzling, about 20 minutes.
- Reduce heat to 375F/190C degrees. Baste pork, and roast until center reaches 145F/63C 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.