Strong and aromatic, fennel pollen is considered a secret weapon, escalating dishes like pork, chicken, and noodles.
To-Go Arista Toscana
- 1 boneless pork loin (about 3 pounds)
- 3 cloves garlic (thinly sliced)
- 1 large onion (roughly sliced)
- 1 tablespoon fennel pollen
- 2-3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Red pepper flakes to taste
- Preheat the oven to 400ºF.
- Take a paring knife and cut shallow 1/2-inch slits all over the loin, and then slip a slice of garlic in each slit.
- Scatter the onions in the bottom of the roasting pan and season with salt. Season the pork with fennel pollen, salt and pepper and drizzle with olive oil. Smear to evenly coat. Place the pork loin in a roasting pan on top of the onions. Place in the oven and roast until internal temperature reaches 145ºF, about 30 to 40 minutes.
- Remove roasting pan from oven. Remove loin to a cutting board and let rest for 10 to 15 minutes.
- Slice and serve with roasted onions. Serve in to-go boxes or on a platter. Garnish with red pepper flakes.
- Helpful Tips:
1. If you can't find fennel pollen, then grind up fennel seeds instead.
2. Allow time for the roast to cool completely before slicing and packing up for a picnic.