Friday, October 19, 2007

Porchetta-Style Roast Pork

Pork tenderloins from Costco are a great deal when you need to feed a crowd. This has a subtle taste that pairs well with any side dish you want to serve. The fact that it doesn't need to marinate makes it perfect for those times when time is short.

2 tablespoons crushed fennel seeds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
1 (3 1/2-pound) boneless pork loin roast, trimmed
Cooking spray
1 cup dry white wine

Preheat oven to 350°.

Combine first 4 ingredients. Make 12 (1 1/2-inch) slits along 1 side of roast, and stuff slits with fennel mixture. Place the roast, slit side down, on a shallow roasting pan coated with cooking spray. Rub remaining fennel mixture over the top of the roast.

Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 155° (slightly pink). Transfer roast to a serving platter. Add wine to pan, scraping pan to loosen browned bits. Pour wine mixture into a saucepan. Bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 2/3 cup (about 8 minutes). Remove from heat. Pour accumulated juices from serving platter into wine mixture. Serve wine mixture with pork.

-- Adapted from Cooking Light magazine

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