Servings: four as a main dish, with enough leftovers to make all the remaining dishes.
Leave some fat on the outside of the pork because it browns beautifully and bastes the roast. For the juciest results, let the pork sit in the brine for at least 8 hours but preferably 16 to 18 hours. You can scatter wedges of fennel and apple in the pan to absorb the wonderful drippings during cooking. They also prevent the glaze from scorching on the bottom of the pan.
The point of this dish is to serve the pork loin on a special night with ample leftovers to make zesty, weekday meals like Grilled Roast Pork Cubano Sandwiches, Chinese Pork & Mushroom Wraps, and New Mexican Pork & Green Chile Stew.
Serve with Classic Roasted Potatoes and an Arugula & Fennel Salad.
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I've been making this roast since it first appeared in Fine Cooking and, together with 1) Israeli Couscous with Saffron, Toasted Pine Nuts, & Currants, and 2) Brussels Sprouts Braised with Pancetta, Shallot, Thyme & Lemon, has become our de facto Easter meal. While I tweaked it a little by substituting honey for the maple syrup (the honey is thicker and adheres better to the roast to create a delectable crust), it never disappoints and has become a favorite meal. My family loves it and my daughter loves the leftovers.
Disappointed. Did not crust over. Lacked flavor in spite of 16 hr. marinating. Recipe did not specify how thin to slice fennel. My 1/8" thick slices were hard. Pulling pork roast @ 145? resulted in overcooked meat--no pink at all (my thermometer is a very accurate Thermapen). The final internal temp after resting was over 150 degrees. If I try this recipe again I will pan sear for browning, then add glaze. Bake @ 450-475 for 10 minutes, then @ 325 and pull roast between 130 and 135 degrees.
Absolutely perfect. I was hesitant to add the entire 3/4 cup of salt fearing it would be too salty. It was not. This recipe is perfect when entertaining. I serve it with warmed American Spoon Winter Compote. It is the perfect accompaniment.
Absolutely delicious
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