Best 5 Mustard Fennel Pork Loin With Cumberland Pan Sauce Recipes

LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
• Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
• Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.

MUSTARD AND BROWN SUGAR PORK TENDERLOIN WITH FENNEL TWO WAYS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
• Bring 2 cups water to a boil in a medium saucepan. Add the farro and stir in a three-finger pinch of salt. Reduce the heat to a simmer and cook to your desired tenderness, about 15 minutes. Drain and transfer to a medium bowl.
• While the farro cooks, pat the pork tenderloins dry with paper towels. Season all over with salt, then rub the tenderloins with 1 tablespoon canola oil.
• Heat the remaining 1 tablespoon canola oil in a large ovenproof skillet over medium-high heat until shimmering. Add the pork and cook, turning about every 2 minutes, until golden brown all over, 10 to 12 minutes total. Transfer the pork to the prepared baking sheet and reserve the skillet.
• Pick the fronds from the fennel and set aside in a small bowl. Cut off the fennel stalks and thinly slice crosswise; transfer to a medium bowl of cold water and set aside. (The cold water will mellow the fennel's anise flavor and make the stalks extra crunchy.)
• Halve, core and cut the fennel bulbs into a small dice.
• Heat 2 tablespoons olive oil in the reserved skillet over medium-high heat until shimmering. Add the diced fennel and half of the sliced scallions. Cook, stirring occasionally, until the fennel starts to turn golden, 5 to 6 minutes.
• Meanwhile, combine 2 tablespoons mustard and the brown sugar in a small bowl. Brush all over the tenderloins or rub on with your hands. Roast on the upper rack of the oven until the internal temperature reaches 145 to 150 degrees F, about 8 minutes. Remove from the oven and transfer to a cutting board to rest for 5 minutes.
• While the pork is roasting, transfer the skillet with the fennel mixture to the lower rack of the oven and roast until tender, 5 to 6 minutes.
• Meanwhile, prepare the dressing. Combine the vinegar and remaining 1 tablespoon mustard in a small jar with a lid. Add the remaining sliced scallions, season with salt and pepper and stir to combine. Add the remaining 1/2 cup olive oil and shake until emulsified. Adjust the seasoning to taste. Transfer to a medium bowl.
• Add the dates to the bowl. Remove the roasted fennel and scallions from the oven and immediately add to the bowl. Drain the sliced fennel stalks, pat dry and add to the bowl. Finely chop some of the fennel fronds (reserve the rest for garnish) and add to the bowl. Stir to combine. This is your relish.
• Stir half of the relish into the cooked farro and season with salt and pepper to taste.
• Slice the tenderloins 1/4 inch thick. Serve the pork with the farro and top with more relish and the remaining fennel fronds. Enjoy!

ROASTED PORK LOIN WITH FENNEL

Steps:

• Blend first 8 ingredients in processor until mixture is finely chopped.
• Using tip of small sharp knife, make about twenty 1 1/2-inch-deep incisions all over pork loin. Press 1 generous teaspoonful of pancetta paste into each incision. Rub remaining paste over outside of pork. Arrange bay leaves in bottom of roasting pan. Place pork loin atop bay leaves. Cover; let pork stand at room temperature 2 hours or refrigerate overnight.
• Preheat oven to 375°F. Sprinkle pork with salt. Roast 45 minutes. Pour 1 1/2 cups stock into pan. Continue to roast until thermometer inserted into center registers 155°F, adding more stock if it evaporates and basting pork with juices occasionally, about 45 minutes longer.
• Transfer pork to cutting board. Discard bay leaves. Transfer pan juices to small saucepan. Skim fat from top of juices; boil until liquid is reduced by half, about 4 minutes. Cut pork into 1/2-inch-thick slices. Transfer to platter. Pour juices over. Surround with fennel and lemon wedges (squeeze lemon over fennel at table).

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

MUSTARD FENNEL PORK LOIN WITH CUMBERLAND PAN SAUCE

Steps:

• Roast pork:
• Discard center stem from bay leaves, then crumble leaves into grinder and pulse with kosher salt and fennel seeds until bay leaves are finely chopped.
• Discard any strings from loin if tied. Arrange loin, fat side up, lengthwise on a work surface. Holding knife horizontally, make a lengthwise cut about 1 1/2 inches deep along side of loin (do not cut all the way through). Open loin like a book, then pat dry inside and out. Rub 1 tablespoon mustard all over cut sides, then sprinkle with 1 teaspoon seasoned salt. Close loin and tie crosswise at 1-inch intervals with string. Rub olive oil evenly over roast, then rub with remaining mustard and sprinkle with remaining seasoned salt, pressing lightly to help adhere. Oil roasting rack, then transfer pork, fat side up, to rack set in roasting pan and marinate, loosely covered and chilled, at least 12 hours.
• Let pork stand at room temperature 30 minutes before roasting.
• While pork comes to room temperature, put oven rack in middle position and preheat oven to 450°F.
• Roast pork 25 minutes, then reduce oven temperature to 325°F and continue to roast until thermometer inserted diagonally 2 inches into center of meat registers 145°F, 35 to 45 minutes. Transfer pork to a platter (reserve roasting pan) and let stand, uncovered, 25 minutes.
• Make sauce while pork stands:
• If there is fat in roasting pan, skim all but 1 tablespoon. Straddle roasting pan across 2 burners, then add 1/2 cup water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Port and boil 1 minute. Add orange and lemon juices, jelly, ginger, and salt, and cook, whisking, until jelly is dissolved. Whisk together remaining tablespoon water and cornstarch in a cup, then add to pan and boil, whisking, 1 minute. Remove from heat and whisk in butter, then pour sauce through a fine-mesh sieve into a bowl.
• Discard string from pork. Slice pork and serve with sauce and cracklings.
• *Available at some supermarkets, some specialty foods shops, and Niman Ranch (866-808-0340; nimanranch.com).