Fennel-Crusted Pork with Roasted Artichokes

Name: Fennel-Crusted Pork with Roasted Artichokes
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 4 mediums artichokes; 1 bay leaf; 1 kilograms boneless pork loin; 3 Tbsps fennel seeds, bruised with side of a knife; 1 garlic clove, peeled, plus 1/2 teaspoon minced; 8 larges garlic cloves, crushed; 2 teaspoons kosher salt; 2 teaspoons kosher salt, divided; 59 milliliters extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; 1 teaspoons freshly ground pepper; 1 teaspoon freshly ground pepper; 2 Tbsps red wine vinegar

You can never have too many main course recipes, so give Fennel-Crusted Pork with Roasted Artichokes a try. This recipe serves 8. Watching your figure? This gluten free, dairy free, and primal recipe has 344 calories, 41g of protein, and 16g of fat per serving. If you have artichokes, olive oil, wine vinegar, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

For artichokes: Pull off dark, tough outer green leaves of each artichoke; discard. Trim end and peel outside of stem, leaving it attached.

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Artichoke

Lay artichokes on side, and slice about 1/2 inch off the top. Halve artichokes lengthwise, and cut each in half again.

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Artichoke

Place artichoke quarters in a large pot; add water to cover.

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Artichoke

Water

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Pot

Add bay leaf, whole and minced garlic, and 2 teaspoons kosher salt. Bring to a boil; cover, reduce heat to medium, and simmer 10 minutes or until tender.

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Minced Garlic

Kosher Salt

Bay Leaves

Drain and let cool.

Scrape out the small inside leaves and fuzzy center of artichoke heart with a teaspoon; discard.

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Artichoke

Place artichokes, cut side up on a sheet pan.

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Artichoke

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Frying Pan

Whisk together oil, vinegar, remaining 1/4 teaspoon salt, and pepper in a small bowl.

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Vinegar

Pepper

Salt

Cooking Oil

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Whisk

Bowl

Drizzle vinaigrette over artichokes; toss well. Set aside.

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Vinaigrette

Artichoke

Heat oven to 40

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Oven

Combine first 4 ingredients for pork together in a small bowl; blend with fingers, or work into a rough paste with a mortar and pestle.

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Pork

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Mortar And Pestle

Bowl

Pat pork loin dry; season well with additional kosher salt and pepper. Butterfly pork loin: Beginning in middle of 1 end of loin, cut with a long, sharp knife lengthwise toward center of loin, cutting to other end while being careful not to cut through other side. Use your fingers, working from both ends, to create a 1 1/2-inch-wide opening, and rub inside of loin with half of garlic mixture. Close opening, and tie tightly at 2-inch intervals with kitchen string.

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Salt And Pepper

Pork Loin

Garlic

Dry Seasoning Rub

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Kitchen Twine

Knife

Line a large roasting pan with aluminum foil.

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Aluminum Foil

Roasting Pan

Place pork on foil; rub remaining garlic mixture into meat.

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Garlic

Meat

Pork

Dry Seasoning Rub

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Aluminum Foil

Drizzle with olive oil.

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Olive Oil

Roast pork at 400 for 30 minutes.

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Pork Roast

Remove from oven; baste with any pan juices. Turn pork over, using tongs. (Don't pierce with a fork or meat will lose juices.) Arrange artichokes around pork. Roast 25 minutes more or until an instant-read thermometer registers 15

Ingredients you will need

Artichoke

Meat

Pork

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Kitchen Thermometer