Fennel Crusted Rack of Pork

November 23, 2010

serves 10-12 as a main entree

2 small heads of fennel with fronds
6 cloves of garlic
1/2 cup white onion, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons fresh sage, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fennel seeds
1 teaspoon or more to taste salt
1 1/2 teaspoons white pepper
1 4-5 lb rack of pork (also called a pork rib roast)

Process all ingredients, except pork roast, in a food processor. Pat the rub evenly around the roast. Wrap the roast tightly in 2 layers of plastic wrap and refrigerate overnight. Bring to room temperature, about 1 hour, before searing. Follow the above basic techniques for roasting.

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