Grill-Roasted Pork Loin with Rosemary and Fennel
by Savoring Time in the Kitchen
Serves 4 to 6
~adapted from a recipe by Alice Waters
3 lb boneless pork loin, tied at 2" intervals with butcher's twine
3 garlic cloves, peeled and sliced very thin
1-2 teaspoon crushed fennel seeds
1-1/2 teaspoons freshly ground pepper
1 teaspoon sea salt
Several branches fennel fronds
Several sprigs of rosemary
Olive oil
At least 8 hours, or, preferably the night before, make small slits into the bottom side of the tied pork roast with a sharp knife and insert the garlic slices. Season the roast generously with salt,pepper and crushed fennel seeds and drizzle with a little olive oil. Remove the leaves from one large rosemary sprig and chop coasely and rub over the roast. Layer enough fennel fronds and rosemary sprigs in a grill-proof roasting pan (I have an old heavy aluminum roasting pan) to make a bed for the pork roast and place the pork on the top. Place a few fennel fronds on the top of the roast also. Cover and refrigerate.
The following day, bring the pork loin to room temperature. Pre-heat a gas grill to 425°F with the center flame turned off. (Rather than grilling the roast directly over the coals, I decided to leave the roast in the roasting pan on it's wonderful herb 'bed'). Center the roasting pan over the middle grate and grill the pork loin,uncovered, until the internal temperature registers 130°F. on a meat thermometer, about 1 hour. Remove the roast from the grill, cover with a loose tent of foil, and let rest for at least 15 minutes.
Cut the strings from the roast,slice the pork and place on a warm platter with the now-carmelized herbs.
I also made a wine reduction sauce using a few pieces of pork cut from the roast which I browned in a saucepan, covered with beef stock and red wine and then reduced to a thin syrup. I added the pan juices from the grill-roasted pork, and reduced a little more. The resulting sauce was then strained, seasoned with salt and pepper, and served on the side.