- 1 boneless pork loin (2-2 1/2 pounds)
- 2 teaspoons fennel seed
- 2 cloves garlic, finely chopped
- 2 tablespoons orange zest
- 2 tablespoons thyme, finely chopped
- 2 teaspoons dried marjoram or oregano
- 1 head garlic, ends trimmed to expose cloves
- 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1/2 cup orange juice
- 1/4 cup golden raisins, chopped
- 1/4 pine nuts
- 1/4 cup flat leaf parsley, finely chopped
- undefined
Place the pork in shallow dish. Combine the fennel, chopped garlic, orange zest, thyme and marjoram in a small bowl. Season the pork liberally with salt and pepper and cover with the spice and herb mixture. Marinate the pork for 1 hour or overnight.
Pre-heat oven to 400ºF.
Place the head of the garlic on some foil and douse with a liberal drizzle of EVOO and season with salt and pepper. Wrap and roast for 45 minutes.
Toast the pine nuts in a small pan over medium heat until golden. Reserve.
In an ovensafe skillet, heat the EVOO, two turns of the pan, over medium-high heat. Brown the pork loin on both sides for 7-8 minutes, then add the wine to the pan, along with the stock, orange juice and raisins. Transfer to the oven for 30-35 minutes until meat thermometer reads 145ºF.
Let the meat rest. Squish the roasted garlic away from the skin and mash it into a smooth paste. Mix the garlic paste into the sauce. Chop the toasted pine nuts and stir the chopped nuts and parsley into the sauce as well. Slice the pork 1/8-inch thick and spoon the sauce over 3-4 slices per plate.