Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 1/2 tsp. caraway seeds, lightly toasted

  3. 1/2 tsp. fennel seeds, lightly toasted

  4. 2 tbsp. finely chopped fresh oregano

  5. 2 tsp. finely chopped fresh rosemary

  6. 2 tsp. fresh thyme leaves

  7. 8 basil leaves, finely chopped

  8. 1 clove garlic, minced

  9. 2 tbsp. Dijon mustard

  10. 1 tsp. kosher salt

  11. freshly ground black pepper, to taste

  12. 4 lb. boneless pork tenderloin roast or boneless pork leg

  13. salt and freshly ground black pepper, for sprinkling

  14. (

Instructions Jump to Ingredients ↑

  1. Cooking Procedures :

  2. Roughly crush toasted caraway and fennel seeds with a mortar and pestle. Pour into a small bowl. Blend with the rest of ingredients, except tenderloin, and salt and pepper.

  3. Untie tenderloin. Using your fingers, rub herb mixture onto inside surface of roast. Re-tie roast. Wrap in plastic wrap and chill at least 6 hours.

  4. Before cooking, leave roast out of fridge at room temperature for 1 hour.

  5. Preheat oven to 325°F (165°C). Prepare a roasting pan and set aside.

  6. Sprinkle roast with salt and pepper. Place pork roast in roasting pan. Place the pan in the center of the oven.

  7. Roast pork for 2 hours and 20 minutes, or until the internal temperature of the thickest part of the roast is 170°F (75°C). (Or cook pork roast about 35 minutes per pound.) Pork leg may take slightly longer to reach this internal temperature.

  8. When done, remove roast from the oven. Tent the roast pork under aluminum foil for 20 minutes before slicing.

  9. Serves 8 to 10.


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