Pork Lion Roasted With Garlic, Rosemary And FennelCarrabba's Restaurant Recipe
12 large cloves garlic
3 tablespoons rosemary leaves
2 teaspoons fennel seeds, toasted and lightly crushed
1 1/2 tablespoons kosher salt
1 1/2 tablespoons freshly-ground black pepper
2 pounds russet potatoes, peeled and cut into 1-inch cubes
3 tablespoons extra-virgin olive oil
4 pounds center cut pork loin, boned with a little fat left on the loin, reserve the rib rack
To Prepare: Preheat the oven to 375 degrees. Chop the garlic, rosemary, and fennel together on a cutting board, remove to a bowl and combine with the salt and ground pepper.
In a separate bowl, toss the potatoes with the 2 tablespoons of the olive oil and 2 table spoons of the herb mixture.
Place the loin on a cutting board and butterfly open. Rub 1 tablespoon of the herb mixture over the inside surface. Fold the loin over the herb mixture length wise and tie every 2 inches with butcher string. Make a few punctures in the outside of the loin with a small knife, about 1/2 inch deep, and stuff the holes with a little of the herb mixture.
Rub the remaining herb mixture over the outside of the loin and rib rack. Place the loin in a roasting pan and cover the loin with the rib rack. Roast about 30 minutes. Remove the loin from the oven and set the rib rack to the side of the loin, curved side up.
Add the potatoes to the pan, return to the oven and continue roasting for another 30 minutes, then increase heat to 450 degrees and roast for another 10 20 minutes or until the internal temperature is 145 degrees. Remove from the oven and let rest 10 minutes before slicing. Remove the strings and slice loin and cut the rack into ribs.
To Serve: Arrange individual plates with 3 slices of loin, 2 ribs and some potatoes. Pour the roasting juices over the loin and serve.