Frenched Pork Loin Roast

Apr 6

1 Frenched Pork Loin Roast 6-10 ribs

2 tablespoons Garlic Paste
2 tablespoons Dried Rosemary
2 tablespoons whole Fennel Seeds
1 tablespoon Rubbed Sage
1 tablespoon Black Pepper
1/4 cup Extra-Virgin Olive Oil
Sea Salt

Preheat oven to 400° F. Combine garlic, rosemary, fennel seed, sage, pepper, and olive oil in a small blender. Blend until smooth.

Pat down the roast to ensure the meat is dry. Score fat on top of the roast. Rub about 1/4 of the paste on the bottom of the roast and sprinkle with salt. Flip roast and cover the fat with the remaining paste. Sprinkle with salt.

Convection bake at 400° F for one hour. Lower heat to 325° F and cook with a probe until the interior temperature reaches 150° F. Remove from oven and let rest for 15 minutes before slicing.

For a dazzling presentation, double the recipe and interlock the French ribs.

Jo Thoburn

Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.

Frenched Pork Loin Roast

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