Loin of Pork in White Wine with Garlic Fennel and Rosemary
Delight your taste buds with this succulent Loin of Pork in White Wine with Garlic, Fennel, and Rosemary, a dish that pairs tender, juicy pork with vibrant aromatics. Seasoned to perfection and seared for a golden crust, the pork loin is then oven-braised in a savory white wine and stock reduction infused with the earthy essence of fresh rosemary, the subtle sweetness of fennel, and the bold aroma of garlic. A finishing touch of butter adds velvety richness, while a hint of lemon zest brightens the flavors. Ideal for special occasions or a cozy dinner, this one-pan recipe is both elegant and fuss-free, making cleanup a breeze. Serve with roasted vegetables or creamy mashed potatoes for a truly memorable meal.
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Recipe Information
Ingredients
- 1.5 pounds Pork loin
- 1.5 teaspoons Salt
- 0.75 teaspoons Black pepper
- 2 tablespoons Olive oil
- 6 Garlic cloves
- 1 Fennel bulb
- 2 Fresh rosemary sprigs
- 1 cup Dry white wine
- 0.5 cup Chicken or vegetable stock
- 1 teaspoon Lemon zest
- 1 tablespoon Unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Season the pork loin all over with salt and black pepper.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork loin for 3-4 minutes on each side until golden brown, then remove it from the skillet and set aside.
Reduce the heat to medium and add the garlic cloves (peeled and lightly crushed) and sliced fennel bulb to the skillet. Sauté for 3-4 minutes until slightly softened and fragrant.
Add the rosemary sprigs to the skillet, followed by the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Let the wine simmer for 2-3 minutes to reduce slightly, then add the chicken or vegetable stock and lemon zest.
Return the pork loin to the skillet, nestling it among the fennel and garlic. Spoon some of the liquid over the pork.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Cook for 50-60 minutes, or until the pork reaches an internal temperature of 145°F (63°C) using a meat thermometer.
Once cooked, remove the skillet from the oven and transfer the pork to a cutting board to rest for 10 minutes.
Return the skillet to the stove over medium heat. Swirl in the tablespoon of butter to create a glossy sauce, stirring constantly.
Slice the rested pork loin and serve it topped with the fennel, garlic, and sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 568 mg | 190% | |
| Sodium | 4531 mg | 197% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 11.7 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4141 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
