Fatty, sweet, spicy, and succulent - this recipe is a fantastically easy option for any pork roast and especially shines using a Pork Loin End Roast.
Prep Time: 10 Minutes
Cook Time: 1 Hours
Servings: 6-8 adults
- (1) Pork Loin End Roast
- (6) Cloves Garlic - Coarsely Chopped
- (2 Tbsp) Rosemary
- (1 Tbsp) Whole Fennel Seeds
- (2 tsp) Crushed Red Pepper
- (2 tsp) Ground Black Pepper
- (1 tsp) Salt
- (1/4 cup) Extra Virgin Olive Oil
- Thaw your pork roast - I usually do this overnight in my sink, or over a couple days in the fridge.
- Preheat oven to 400°F.
- Combine garlic, rosemary, fennel seeds, crushed red pepper, black pepper, salt, and olive oil in a mini processor or blender. Process/blend until it becomes a paste.
- Evenly distribute spice paste across the entire pork roast, then place the pork roast with the fat cap up on a roasting pan.
- Place pork roast in the oven. (If you are using a roasting pan that allows you to put water under the roast without touching it, put water in the bottom of the pan now)
- After 30 minutes, drop the temperature of the oven to 325°F. If you are making quick side dishes, this is the time to start those.
- Roast the pork at the reduced temperature for roughly 35 minutes, or until the pork roast registers at 145°F.
- Once the roast reaches temperature, pull it from the oven and wrap it in foil to rest for 10-15 minutes.
- Slice and serve for your family and friends!