Fennel-Rubbed Pork Roast

Name: Fennel-Rubbed Pork Roast
Yield: 4 servings
Ingredients: 1 3 pound pork top sirloin roast, tied; 1 1 tablespoon olive oil; 1 Kosher salt, freshly ground pepper; 1 2 tablespoons fennel seeds, crushed; 1 1 tablespoon anise seeds, crushed; 1 1 teaspoon crushed red pepper flakes

From the kitchen of Carly

Crushed fennel and anise seeds create an aromatic, licorice-tinged crust on this juicy pork roast. A whisper of heat from red pepper flakes keeps things interesting. Roast until the exterior shatters under your knife and the inside stays perfectly pink.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 pound pork top sirloin roast, tied
11 tablespoon olive oil
1Kosher salt, freshly ground pepper
12 tablespoons fennel seeds, crushed
11 tablespoon anise seeds, crushed
11 teaspoon crushed red pepper flakes

Instructions

Preheat oven to 400°F. Rub pork with oil; season generously with salt and pepper and rub with fennel seeds, anise seeds, and red pepper flakes, pressing to adhere.
Place pork roast, fat side up, on a rimmed baking sheet and roast until deeply browned and an instant-read thermometer inserted into the center registers 135°F, 60–70 minutes.
Transfer to a cutting board; let pork rest at least 10 minutes before slicing.
DO AHEAD: Pork can be seasoned 1 day ahead. Cover and chill.