Fennel-brined pork loin from Taste & Technique: Recipes to Elevate Your Home Cooking (page 247) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hazelnut sauce verte; Hazelnut romesco; Asparagus with black garlic Hollandaise; Crispy baby artichokes; Butternut squash purée; Crispy Brussels sprouts with pickled mustard seeds

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork brines 24 to 30 hours.

  • Zosia on March 30, 2017

    I could tell from the aroma of the brine that this pork would taste fabulous - and it did. All of the ingredients in the brine had a role with the anise and fennel playing major parts. My roast was quite thick around and needed an extra 15 minutes in the oven to reach an internal temperature of 120F. It was 135-138F after it rested but the slices were quite pink in the centre and the juices were as well. I hesitated to serve it but my husband's refusal to eat it was the deciding factor and I popped the slices back into the pan with their juices and cooked them to 145F. Even though I wimped out, the meat was still extraordinarily juicy and tender. I served it with the hazelnut sauce verte and the orange-caraway glazed carrots. Since the brined chicken breasts I made from this book were too salty, I reduced the salt in this recipe by about 1/3. It was perfect for us.

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