Recipe: Roast Pork with Fennel, Chiles and Olives

By Martha Stewart


photo credits : marthastewart.com

Eagle Vale Olives Wickham Olive Grove Kalamata Recipe Roast PorkEagle Vale Olives Wickham Olive Grove Kalamata Recipe Roast Pork

Roast Pork with Fennel, Chiles and Olives

Prep Time: 20 mins

Total Time: 1 hr 45 mins

Serves: 6

 

Ingredients

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

 

Method

  1. 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.
  2. Rub pork with oil to coat generously. Roast until sizzling, about 20 minutes.
  3. 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.

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