Roast Pork Loin with Polenta, Sage and Lemon Crust over Braised Fennel

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Pat the pork loin dry with paper towels and season it all over with 4 g (about 3/4 tsp) of salt and the black pepper.

3. 3

   In a small bowl, combine the instant polenta, chopped sage, lemon zest, honey, and 1 tablespoon (15 ml) olive oil until the mixture looks moist and sandy.

4. 4

   Heat a large oven-safe skillet or regular skillet over medium-high heat with 1 tablespoon (15 ml) olive oil. Sear the pork loin for 2 to 3 minutes per side until lightly browned.

5. 5

   Remove the pork from the heat and press the polenta, sage, and lemon mixture onto the top and sides of the loin to create a light crust.

6. 6

   If using a regular skillet, transfer the pork to a baking dish. Arrange the fennel wedges around it and add the chopped garlic. Dot the fennel with the butter, then pour in the white wine, chicken broth, and 1 tablespoon (15 ml) lemon juice. Season the fennel with the remaining 2 g (about 1/4 tsp) salt.

7. 7

   Roast for 35 to 40 minutes at 200 °C / 400 °F, stirring the fennel once halfway through, until the pork reaches an internal temperature of 63 °C / 145 °F and the fennel is tender.

8. 8

   Remove from the oven and let the pork loin rest for 8 minutes before slicing. While it rests, spoon the pan juices over the fennel.

9. 9

   Slice the pork and serve it over the braised fennel with some of the roasting juices spooned on top.