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Roast Pork Loin, Sicilian Style



1 1/2 tablespoons whole black peppercorns

1 large clove garlic, peeled

1 teaspoon dried oregano

2 teaspoons coarse salt

1/4 cup extra virgin olive oil, plus extra

1 tablespoon capers in salt, well rinsed

3 pound boneless pork loin, wiped dry with paper towels

1 large onion, sliced

3 medium potatoes, peeled and each cut into 4 wedges

1 medium fennel bulb, cut into 1/2-inch thick slices

1 cup white wine  (We used a Fiano.)


Preheat the oven to 425°F.

In a small grinder or food processor, combine the peppercorns, garlic, oregano, capers and salt.  Pulse until reduced to a powder.  Transfer the mixture to a bowl and stir in the olive oil.

Wipe the meat dry with paper towels and make 6 random deep incisions with a knife in the meat; fill each slit with 1/2 teaspoon of the olive oil mixture.

With your hands, spread the remaining olive oil mixture evenly over the top, bottom and sides of the roast.

Toss the potatoes, onion and fennel with 2 tablespoons of olive oil and salt and pepper to taste.  Set aside.

Place roast on rack in a roasting pan.  Roast for 25 minutes.  Add potatoes and fennel to the base of the pan, add the wine.  Lower the temperature to 375°F.and continue roasting until an instant-read thermometer registers 145°F.  This will take about 70 minutes.

Transfer roast to a cutting board and allow it to stand, covered with foil, for about 10 minutes.  Carve and serve with the vegetables and some of the pan juices.

This recipe is featured on show 2820 – Sicilian Supper.


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