# Fennel & Garlic Roasted Pork Loin **URL:** \ **Category:** Recipes\ **Created:** [September 9, 2026, 3:58pm UTC](https://forum.pagangrimoire.com/t/fennel-garlic-roasted-pork-loin/4117 "2026-09-09T15:58:48Z")\ **Posts on this page:** 1\ **Page:** 1
**Author:** ![RedNorcal](https://yyz1.discourse-cdn.com/flex003/user_avatar/forum.pagangrimoire.com/rednorcal/32/2620_2.png) [@RedNorcal](https://forum.pagangrimoire.com/u/RedNorcal)\ **Post date:** [September 9, 2026, 3:58pm UTC](https://forum.pagangrimoire.com/t/fennel-garlic-roasted-pork-loin/4117/1 "2026-09-09T15:58:48Z")
Highly aromatic and flavorful roasted pork is a perfect meal to share with family and/or friends. The brine and rub will keep it moist and juicy with that beautiful flavor of sauteed pork fat. Yum! ![fennel-garlic-pork-roast.pg](https://canada1.discourse-cdn.com/flex003/uploads/pagangrimoire/original/2X/4/4dcf705da9e3b4999f70640f91db1c3e0204fc64.jpeg) _Herbs & spices:_ Fennel for protection and courage, cloves for strength of mind and memory, bay leaf for insight into hidden truths, parsley for vitality and renewal. **Ingredients** _Brine_ 1/4 cup honey 2 tablespoons black peppercorns 18 fresh bay leaves (1/3 ounce) 10 thyme sprigs 10 flat-leaf parsley sprigs 2 heads of garlic, halved horizontally 1 cup kosher salt 3 quarts cold water One 4-pound boneless pork loin, tied [Rub] 2 tablespoons fennel seeds, coarsely chopped 1 teaspoon crushed red pepper 6 garlic cloves, thinly sliced 1 teaspoon finely grated lemon zest Pinch of salt 1/4 cup extra-virgin olive oil 2 tablespoons vegetable oil **Instructions** _Brine_ In a medium saucepan, combine the honey, peppercorns, bay leaves, thyme, parsley, garlic and salt with 1 quart of the water and bring to a boil, stirring to dissolve the salt. Pour the brine into a large bowl and let cool. Add the remaining 2 quarts of cold water along with the pork and refrigerate overnight (12 to 18 hours). Drain and pat dry, picking off any seasonings. _Rub_ In a mini food processor or a mortar, combine the fennel seeds, red pepper, garlic, lemon zest and salt and process or pound to a paste. Stir in the olive oil. Rub half of the spice paste on the lean side of the pork and let stand at room temperature for 2 hours. _Cooking_ Preheat the oven to 350° and set a rack on a large rimmed baking sheet. On a large griddle, heat the vegetable oil until shimmering. Add the pork fat side down and cook over moderately high heat until browned, about 5 minutes. Transfer the pork to the rack, fat side up, and slather with the remaining garlic paste. Roast the pork for about 1 hour, until an instant-read thermometer inserted in the thickest part registers 140° to 145°. Let rest for 20 minutes before slicing. _Note:_ You can also add quartered fennel bulbs drizzled with oil to the roasting pan for an extra delicious side for the meal. Pair with “[Best Potato Recipe](https://forum.pagangrimoire.com/t/best-potato-recipe/4068/1)” and perhaps a wilted green or roasted asparagus.