Tuscan Pork Roast (SIBO)
Course
Dinner
Sensitivity
Dairy Free
,
Gluten Free
,
Grain Free
,
SIBO
Special Diet
Paleo
Servings
Prep Time
6
servings
20
minutes
Cook Time
1.5
hours
Servings
Prep Time
6
servings
20
minutes
Cook Time
1.5
hours
Ingredients
3
pounds
boneless pork loin
tied
1
teaspoon
Coarse salt
Freshly ground pepper
to taste
2
teaspoons
fennel seeds
2
teaspoons
coriander seeds
1
teaspoon
black peppercorns
1
tablespoon or more
extra virgin olive oil
1-2
large fennel bulbs
halved through core and cut into 1/2 inch wedges (roughly 3 cups)
8
fresh medium-hot chilies
such as Italian cherry peppers, halved or whole
1/2
tablespoon
extra virgin olive oil
salt and pepper
to taste
1
cup
mixed olives
Instructions
Let pork stand at room temperature for 30 minutes.
Preheat oven to 425 degrees F.
Rub pork all over with 1 teaspoon salt.
Coarsely grind fennel seeds, coriander seeds, and peppercorns in a spice grinder or with mortar and pestle and rub onto pork.
Rub pork with 1 tablespoon olive oil or more to coat generously.
Place on a rimmed baking sheet and place into oven. Roast until sizzling, about 15 minutes.
Reduce heat to 375 degrees F.
Toss fennel and chilies with 1/2 tablespoon olive oil to coat; season with salt and pepper.
Remove pork from oven and add vegetables to baking sheet, arranging in a single layer.
Baste pork and roast until center reaches 145 degrees F on an instant-read thermometer and vegetables are golden and tender, about 30 more minutes.
Add olives and roast until hot, about 5 minutes.
Let pork rest before slicing.
Toss fennel, chilies and olives together and serve with pork.
Recipe Notes
Recipe Adapted from One Pot Martha Stewart Living Retrieved January 2015.