Cold Pork Roast With Fennel and Green Bean Salad

5.0(234)

The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor. It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving. Served with a simple salad of fennel and green beans, it makes a perfect summer meal.

by David Tanis·published 2014-07-23

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Dinner, Roasts, Main Course

Servings

(6–8)

Total time

1h 30m

Calories / serving

447 kcal

Ingredients (19)

serves

1 boneless pork loin roast, about 4 pounds
Kosher saltsalt
8 cloves garlic, mincedgarlic
3 tablespoons roughly chopped fennel fronds, plus extra fronds for garnishfennel
2 teaspoons fennel seed, crushed in a mortar or spice millfennel-seed
1 teaspoon fennel pollen (optional)fennel
1 teaspoon lemon zestlemon
2 tablespoons roughly chopped rosemaryrosemary
2 tablespoons roughly chopped sagesage
2 tablespoons roughly chopped marjorammarjoram
1/2 teaspoon red pepper flakes (peperoncino)
1 teaspoon coarsely ground black pepperpepper
2 tablespoons olive oilolive-oil
1 small garlic clove, mincedgarlic
2 tablespoons lemon juicelemon-juice
Salt and peppersalt-and-pepper
3 tablespoons olive oilolive-oil
1 pound green beans, or a mixture of green beans, yellow beans and Romano beans, trimmedgreen-beans
2 heads fennel, trimmed and thinly slicedfennel

Instructions (6 steps)

01For the roast:: Season pork loin generously on all sides with salt (about 2 tablespoons).
02In a small bowl, combine garlic, fennel fronds, fennel seeds, fennel pollen if using, lemon zest, rosemary, sage, marjoram, red pepper flakes, black pepper and olive oil. Rub and pat mixture on loin, then wrap in plastic film and refrigerate for several hours, or preferably overnight. Bring to room temperature before roasting.
03Heat oven to 400 degrees. Place a rack in a roasting pan. Put loin on the rack and roast for about an hour, until a thermometer registers 130 degrees. Let cool to room temperature before serving. If desired, after cooling you can wrap and refrigerate loin for up to 24 hours, then return to room temperature.
04For the salad:: For the dressing, put garlic and lemon juice in a small bowl. Add salt and pepper to taste and whisk in olive oil.
05Blanch beans in boiling salted water for 2 minutes, then drain and cool. Put beans and fennel in a salad bowl, season lightly with salt and toss with dressing. (Dress salad about 20 minutes before serving.)
06To serve, cut roast into 1/4-inch slices. arrange on a platter and garnish with reserved fennel fronds. Pass the salad separately.

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