6 years ago

Fennel-Rubbed Pork Roast with Shiitakes & Chard

Savory roast pork surrounded by hearty roasted vegetables makes for a beautiful presentation!

6 servings
Preparation time: 1 hour and 30 minutes


For the pork:

  • 1 teaspoon Lunds & Byerlys Dried Fennel Seed
  • 1 teaspoon Lunds & Byerlys Anise Seed
  • 1 teaspoon Lunds & Byerlys Dried Rosemary
  • 1 (1-2 pound) all-natural boneless center cut pork loin roast
  • 2 tablespoons Lunds & Byerlys honey
  • ½ teaspoon Lunds & Byerlys Sea Salt, divided
  • ¼ teaspoon ground black pepper
  • ½ teaspoon Lunds & Byerlys Red Pepper Flakes

For the chard:

  • 5 cups rainbow chard, tightly packed, chopped
  • 4 cups shiitake mushrooms, sliced
  • 1 tablespoon California Olive Ranch Olive Oil
  • 3 tablespoons Lunds & Byerlys Currants
  • 1 tablespoon garlic, minced


  1. Heat oven to 375 F.
  2. With a mortar and pestle, or using the back flat edge of a large knife, lightly crush the fennel, anise and dried rosemary to release their aroma.
  3. Rub pork all over with honey and sprinkle with ¼ teaspoon salt and pepper; distribute the crushed fennel, anise and rosemary along with the red pepper flakes all over the top and sides of the pork loin roast.
  4. In a 9×13-inch roasting pan toss chopped chard and shiitakes with extra virgin olive oil, ¼ teaspoon salt, currants and minced garlic. Place pork loin roast directly on top (pork will rest on some of the vegetables); roast 20 minutes.
  5. Remove from oven and turn over the vegetables that are not covered by the pork. Roast another 20-25 minutes or until pork juices run clear and an instant-read thermometer inserted into thickest part of meat registers 145 F.
  6. Remove pork and vegetables from pan; let meat rest 15 minutes before slicing.