Fennel and Mustard Pork Loin
Cherry sauce perfectly complements the unique fennel and mustard flavors.
- For the pork:
- 4 to 4½ lbs Tender Choice® center-cut boneless pork loin roast
- 1½ T fennel seeds
- 1 T kosher salt
- 1½ tsp crumbled sage
- 2 tsp freshly ground black pepper
- ¼ cup Dijon mustard
- For sauce:
- ½ cup water
- ⅓ cup ruby port or grape juice
- ⅔ cup red wine vinegar
- ¼ cup cherry preserves
- ½ tsp Dijon mustard
For the pork: Pulse fennel seeds in a spice grinder until coarsely chopped. Add the crushed fennel seeds, kosher salt, sage and black pepper to the mustard and stir well to combine. Rub over entire surface of the pork loin until completely coated. Place pork on a rack in a roasting pan or sheet tray. Let pork rest at room temperature for 30 minutes. Preheat oven to 450° F. Place pork in oven and roast for 15 minutes. Turn heat down to 300° F and continue to cook for 40-50 minutes, or until an internal temperature of 145° F is reached. Let pork rest for at least 15 minutes before slicing.
For the sauce: Drain any fat from roasting pan. Add the water to roasting pan and scrape away any browned bits from bottom of pan. Transfer water and pan drippings to sauce pan. Add port or grape juice, red wine vinegar and cherry preserves. Bring to boil. Reduce heat and simmer for 5 minutes. Adjust seasoning with salt and pepper.