Fennel Seed Roast

 

All right another Holiday entertaining post!

My parents are heading over to see Little Miss for Thanksgiving and I’ve been pulling together my recipes, trying to figure out what meals to make for the days they’re here. With the baby, cooking has become a bit harder, so meals that have great flavor but are easy to make are high on my list. This fennel seed roast is beyond easy and has popping flavor. The recipe is for two pork tenderloin pieces, so it’s perfect for a group of four to six. Throw in some nice green vegetables like broccoli, asparagus, Brussels sprouts, and a salad and you’re set.

To me, this dish tastes of delicious Italian sausage at a much larger scale. Salty, spicy, with a great earthy flavor, the fennel seed roast perfect for fall or winter nights.

Fennel seed seems to have a bad rap. People dislike the spice because of its licorice flavor. Once cooked however,  the seed does not taste like licorice (in my opinion) and takes on a nice, mildly spicy zing. If you like Italian sausage that goes on your pizza, then you have tasted fennel seed and enjoyed it.

It’s important not to overcook the tenderloin, so you’ll want to take it out around 150-155F and let it finish cooking outside the oven. While you let it sit to finish, the juices will return into the meat and give it a much better flavor (not to mention more moist meat). I also want to mention that the USDA has changed the minimum temperature recommendation for pork roasts and pork chops. It used to be 160F and it is now safe to eat pork at the medium rare temperature of 145F. I prefer my pork just a bit more cooked than that simply because it’s what I’m used to, but alter your cooking time/internal temp to your liking!

 

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