Servings: 6

For this slow roast, the potatoes and vegetables are precooked so they come out perfectly tender when the pork loin is done. The rosemary, coriander, fennel seeds, and other Tuscan flavors rubbed over the pork also season the juice it releases, which creates a delicious jus for serving.

Ingredients

1/4 cup plus 1 Tbs. extra-virgin olive oil
2 Tbs. sambuca
4 large cloves garlic, minced
2 Tbs. finely chopped fresh rosemary
2 tsp. dried fennel seeds, crushed
1 tsp. ground coriander
Kosher salt and freshly ground black pepper
1 3-lb. boneless pork loin (have your butcher leave 1/8 inch fat on the top)
1-1/2 lb. small yellow potatoes (about 10), halved
3 medium parsnips, peeled, cut lengthwise into quarters, and cored
2 medium sweet onions, halved lengthwise and cut into 1/4-inch slices
1 large fennel bulb, stalks trimmed, bulb quartered, cored, and cut lengthwise into 1/4-inch slices (fronds reserved)
1-1/2 cups lower-salt chicken broth
3/4 cup dry white wine

Calories (kcal) : 600
Fat Calories (kcal): 200
Fat (g): 23
Saturated Fat (g): 5
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 13
Cholesterol (mg): 110
Sodium (mg): 1070
Carbohydrates (g): 44
Fiber (g): 7
Protein (g): 49

Preparation

In a small bowl, combine 1 Tbs. each of the oil and sambuca with the garlic, rosemary, fennel seeds, coriander, 1-1/2 Tbs. salt, and 3/4 tsp. pepper to make a paste; set aside.
Pat the roast dry with paper towels. Rub the paste over the entire roast. Cover and refrigerate overnight.
Position a rack in the center of the oven and heat the oven to 400°F.
Arrange the potatoes, parsnips, onions, and fennel in a 13×17-inch (or similar) roasting pan, season with 1/2 tsp. salt and 1/8 tsp. pepper, and drizzle with the remaining 1/4 cup olive oil. Roast, turning occasionally, until a fork inserted in the center of each type of vegetable meets little resistance, about 40 minutes.
Meanwhile, remove the roast from the refrigerator and let sit at room temperature for 30 minutes.
Reduce the oven temperature to 300°F. Put the roast, fat side up, on top of the vegetables. Add the chicken broth and wine, and roast, basting the meat and vegetables occasionally, until an instant-read thermometer inserted into the roast registers 135°F to 140°F, about 2 hours.
Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for 20 to 30 minutes. With a slotted spoon, transfer the vegetables to a large sheet of foil; wrap and keep warm in the turned-off oven.
Pour the juice from the roasting pan into a fat separator and let sit until the fat rises to the top. Pour the clear juice into a 1-quart saucepan, leaving the fat behind, and put over medium-high heat. Add the remaining 1 Tbs. sambuca and simmer until the jus is slightly reduced, 3 to 5 minutes. Strain through a fine sieve and season to taste with salt and pepper.
Arrange the pork on a platter with the vegetables, garnish with the fennel fronds, and serve with the jus on the side.

Orange-Soaked Bundt Cake makes a wonderful dessert.

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(8 ratings) Read Reviews

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Sambuca
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Rosemary
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Reviews (8 reviews)

HaydnR | 11/08/2015
It was fine but not great. Although it reached temperature in 2hrs I would have cooked it a little longer as it was still a bit red in the middle and juices were not running clear.
Etaw | 01/26/2015
The flavors were good, but the meat & vegetables didn't really roast (almost no color), there was almost no "jus" and the plate was very unattractive & anemic looking; the color of the roasted vegetables & the pork did not complement one another at all. I thought the technique seemed odd & the results did unfortunately match my expectations.

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What We're Cooking Now

Name: Tuscan Roast Pork with Yellow Potatoes, Fennel, and Parsnips
Yield: 6 servings
Cuisine: Italian
Ingredients: 1/4 cup plus 1 Tbs. extra-virgin olive oil; 2 Tbs. sambuca; 4 large cloves garlic, minced; 2 Tbs. finely chopped fresh rosemary; 2 tsp. dried fennel seeds, crushed; 1 tsp. ground coriander; Kosher salt and freshly ground black pepper; 1 3-lb. boneless pork loin (have your butcher leave 1/8 inch fat on the top); 1-1/2 lb. small yellow potatoes (about 10), halved; 3 medium parsnips, peeled, cut lengthwise into quarters, and cored; 2 medium sweet onions, halved lengthwise and cut into 1/4-inch slices; 1 large fennel bulb, stalks trimmed, bulb quartered, cored, and cut lengthwise into 1/4-inch slices (fronds reserved); 1-1/2 cups lower-salt chicken broth; 3/4 cup dry white wine