This seasoned pork roast, attributed to Italian miners who came to work on Minnesota's iron range, is a favorite in Minneapolis and points north. The seasoning of fennel and oregano can be traced back to Italian porchetta, roast pig. This flavorful roast makes a simple feast when served with lima beans, mashed potatoes and stewed tomatoes.
2 to 4 pound boneless pork loin roast
3 tablespoons dill seed
1 tablespoon fennel seed
1/2 teaspoon oregano
1 teaspoon lemon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
- Preheat oven to 350°F (175°C)
- Combine seasonings together and coat roast with mixture.
- Roast in a shallow pan for 45 minutes to 1 hour, until internal temperature reads 150°F to 155°F (approximately 65°C).
- Let roast rest 5 to 10 minutes before slicing to serve.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 260 calories Protein 39 grams Fat 10 grams Sodium 110 milligrams Cholesterol 100 milligrams Saturated Fat 3 grams Carbohydrates 2 grams Fiber 0 grams.
Recipe and photograph provided courtesy of National Pork Board.