Private Chef Justin Davis stopped by the TCL kitchen to share a tasty pork loin recipe.
Pork Loin Recipe
1 pork loin roast about 2 ½ – 3lbs
1 tablespoon fennel seed, crushed up a bit
2-3 sprigs of fresh thyme
1 onion, sliced
Fresh cracked pepper, to-tasteKosher salt, to-taste
1 tablespoon high heat oil such as grape seed or canola
1 quart of chicken stock, reduced
A small splash of orange juice
In a small sauce pot reduce 1 quart of chicken stock (homemade is always preferable, if you use store bought buy low sodium). Reduce until it reaches a bit of a syrupy consistency and add a splash of orange juice. Check for seasoning and add salt and fresh ground pepper to-taste.
Heat an oven to 375F. Season the pork loin with the salt, pepper and fennel seed. Heat a saute pan of sufficient size for the pork loin over medium-high heat. Add the oil and place the loin fat side down into the pan. Place the sprigs of thyme on top of the loin. Cook until the fat has become golden and crispy 3-4 minutes. Briefly saute each side of the loin by carefully rolling the pork on it’s side to get the rest of the fat crisp as well. Repeat on the opposite side. Finally turn the pork to fat side up. I like the thyme to be underneath the loin while roasting. Add the sliced onion to the pan and place it in the oven. Roast until an instant-read thermometer reads 140F and pull the loin from the oven and rest for 5-8 minutes, closer to 8 is better if you have the patience. The onions in the pan should be nicely cooked and filled with flavor, save for serving. I like to slice it in sections about ¼ wide. Serving 3-4 slices per person. Top with the chicken stock reduction, onions and serve with the radicchio fennel salad.
Interested in learning more about Justin Davis? Click here.