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
- Heat oven to 350°F (175°C)
- Combine seasonings together and coat roast
- Roast in a shallow pan for 45 minutes
to 1 hour, until internal temperature reads 150°F to 155°F
- Let roast rest 5 to 10 minutes before
slicing to serve.
Nutrition Facts: Calories 260 calories
Protein 39 grams Fat 10 grams Sodium 110 milligrams Cholesterol
100 milligrams Saturated Fat 3 grams Carbohydrates 2 grams Fiber
Recipe and photograph provided courtesy
of Pork: The Other White Meat.