sausalito cooking school, with recipes

Lemon-Fennel Roasted Pork Loin
Ask your butcher to remove chine bone from roast, but leave rib bones attached. Kelsie accompanies the roast with Fresh Shell Bean Ragout and roasted tomato halves topped with olive oil stirred into a mixture of bread crumbs, garlic, and basil.

1 (3-pound) pork loin center rib roast
2 tablespoons kosher salt
2 teaspoons ground black pepper
1/2 to 1 lemon, very thinly sliced
1/4 cup snipped fresh fennel fronds or 2 to 3 tablespoons snipped fresh sage or rosemary
Salsa Verde (see recipe below)

Cut pork loin along rib bones lengthwise to separate meat from bones. (Do not cut all the way through.) Sprinkle roast with salt and pepper. Place lemon slices and fennel inside cut. Tie roast into original shape with kitchen string.

Preheat oven to 400°F. Place roast in shallow roasting pan fat-side up. Roast, uncovered, for 1-1/2 hours or until thermometer inserted into meatiest part of roast registers 130°F to 135°F.

Cover roast with double thickness of aluminum foil. Let stand 20 minutes or until temperature registers at least 145°F. Remove string. Cut ribs from meaty portion; discard lemon and fennel. Slice roast. Separate ribs; serve alongside roast. Serve with Salsa Verde. Makes 6 servings.

Salsa Verde:
In bowl combine 1/3 cup coarsely chopped fresh parsley; 1/4 cup extra-virgin olive oil; 1 tablespoon finely shredded lemon peel; 1 tablespoon capers, rinsed, drained, and coarsely chopped; 1/2 teaspoon kosher salt; and 1 small clove garlic, finely chopped. Season to taste. Cover; let stand while roast cooks. Finely chopped herbs may be substituted for parsley. Hard-cooked egg, anchovy, or shallots may be added. Add lemon juice or vinegar to brighten salsa to taste.