This aromatic Tuscan Roast Pork is a stunning centerpiece as well as being full of robust Italian flavors. Roasting the pork on a bed of fennel makes the vegetables go meltingly tender, which along with the garlic and rosemary rub adds a savory depth to this dish that is so comforting for a Sunday lunch.
Jump to RecipeTuscan Roast Pork With Fennel Recipe Ingredients
- 6 cloves garlic, minced
- 1/4 cup chopped fresh rosemary (plus a few extra sprigs)
- 1 tablespoon fine sea salt (plus more for seasoning)
- 1/4 teaspoon red pepper flakes
- 1 bone-in center-cut pork loin rib roast (about 6 pounds)
- 1 lemon, halved
- 2 medium bunches fennel, stalks and fronds removed
How To Make Tuscan Roast Pork With Fennel Recipe
- Make the rub: In a small bowl, combine the minced garlic, chopped rosemary, 1 tablespoon of salt, and the red pepper flakes. Mix well to create a coarse, aromatic paste.
- Season the pork: Make 3/4-inch deep cuts between the rib bones of the pork roast. Stuff a generous amount of the garlic-rosemary mixture into each slit. Rub the cut sides of the lemon all over the surface of the meat, squeezing slightly to release the juice. Rub the remaining herb mixture over the entire roast.
- Marinate: Cover the pork loosely with plastic wrap and refrigerate overnight. This long marinade allows the garlic and lemon to penetrate the meat.
- Prep the oven: Take the pork out of the fridge 30 minutes before cooking to come to room temperature. Preheat the oven to 375°F (190°C) and position a rack in the upper third.
- Prepare the fennel: Cut each fennel bulb in half lengthwise, then cut each half into thick wedges. Scatter the fennel wedges and extra rosemary sprigs into the bottom of a medium roasting pan (choose one where the roast fits snugly).
- Roast: Place the pork roast directly on top of the fennel bed, fat side facing up. Roast for about 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
- Rest and caramelize: Transfer the pork to a cutting board and tent loosely with foil. Let it rest for 15 minutes. Meanwhile, toss the fennel wedges in the pan juices and return the pan to the oven for 15 minutes to caramelize the vegetables.
- Serve: Slice the pork between the ribs into chops. Serve alongside the caramelized fennel and pan juices.
Recipe Tips
- The Fennel Rack: Using the fennel wedges as a roasting rack serves two purposes: it prevents the bottom of the pork from scorching, and the pork fat drips down to confit the fennel, making it incredibly tender.
- Room Temp Roast: Don’t skip the 30-minute counter rest before roasting. If you put a fridge-cold 6lb roast into the oven, the outside will dry out before the center is cooked safe.
- The Lemon Rub: The acidity of the lemon juice does more than flavor the meat; it helps break down the fibers on the surface, ensuring the crust is tender rather than tough.
- Resting Time: A large bone-in roast needs a full 15 minutes of resting time. If you cut into it too early, the juices will flood the board, leaving you with dry chops.
What To Serve With Tuscan Roast Pork With Fennel Recipe
This Tuscan Roast Pork With Fennel Recipe is a rustic, hearty meal that needs earthy sides. A creamy polenta or Parmesan Risotto is the perfect bed for the pork and roasted fennel. For a potato option, Roasted Baby Potatoes with sage and olive oil mirror the Tuscan flavors beautifully. A glass of Chianti Classico is the quintessential wine pairing, as its acidity and tannins cut through the rich pork fat.
How To Store Tuscan Roast Pork With Fennel Recipe
- Refrigerate: Store leftover pork and fennel in an airtight container for up to 3 to 4 days. Keep the bone-in chops intact if possible to retain moisture.
- Reheat: Place the pork slices in a baking dish with a splash of chicken stock or water, cover with foil, and warm in a 350°F oven until heated through.
- Freeze: Remove the meat from the bone and freeze slices in airtight bags for up to 3 months. The fennel does not freeze well and should be eaten fresh.
Tuscan Roast Pork With Fennel Recipe Nutrition Facts
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 8g
- Protein: 45g
Nutrition information is estimated per serving.
FAQs
Yes, you can use a boneless pork loin. However, it will cook much faster (check around 1 hour 15 minutes) and won’t have quite the same depth of flavor as the bone-in rib roast.
Ideally, yes. If you are short on time, let it sit with the rub for at least 2 hours at room temperature, but the flavor won’t be as deep.
Use a meat thermometer. Pork is safe at 145°F. It might look slightly pink in the center, which is perfectly safe and desirable for juicy pork.
Tuscan Roast Pork With Fennel Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy8
servings20
minutes2
hours450
kcalAn impressive centerpiece roast rubbed with garlic, rosemary, and lemon, cooked over a bed of fennel that caramelizes in the pork juices.
Ingredients
6 lb bone-in pork loin roast
2 bunches fennel
6 cloves garlic
1 lemon
Rosemary, red pepper flakes, salt
Directions
- Make paste with garlic, rosemary, salt, and pepper flakes.
- Stuff paste into slits in pork; rub with lemon.
- Refrigerate overnight; bring to room temp before roasting.
- Place pork on bed of fennel in roasting pan.
- Roast at 375°F for 1 hour 45 mins (145°F internal).
- Rest pork; roast fennel 15 mins more until caramelized.
- Slice chops and serve with fennel.
Notes
- Marinating overnight ensures the garlic flavor penetrates deep.
- Roasting the fennel under the pork makes it incredibly flavorful.
- Let the meat rest fully so the juices redistribute.
