Red Wine and Fennel Crusted Pork Roast
Red Wine and Fennel Crusted Pork Loin gets a dark, crackly crust from Merlot wine flour and ground fennel, spun on a vertical rotisserie.
Calories per serving: 260kcal
Ingredients
- 3 tablespoon (44.36 ml) *Merlot Red Wine Powder
- 2 tablespoon (29.57 ml) Paprika
- 2 tablespoon (29.57 ml) Fennel seed
- 1/2 teaspoon (2.46 ml) Chili flakes
- 1/2 teaspoon (2.46 ml) White pepper
- 3 pounds (1.36 kg) Pork loin, fat trimmed
Instructions
Make the Rub
- Put the ingredients for the rub in the coffee grinder and process them until you have powder.
Make the Roast
- Remove as much excess fat as desired them score the roast on both sides. Scoring lets the seasoning get deep into the muscle fiber.
- Rub the mixture thoroughly all over the roast and deeply into the scores. Put the roast on a spit. Let the roast rest in the refrigerator for at least 30 minutes.
- Put the roast on the spit in the rotisserie and set it for 350 °F (177 °C) for 40 minutes. Check the roast with an instant-read thermometer. Turn off the oven when the roast reaches 143 °F (62 °C). Let the roast sit in the oven for about 10 minutes with the door closed. The heat will carry over to 145 °F (63 °C) while the pork rests.
- Remove the roast from the spit and let it rest for 10 minutes before carving.
- Carve the roast into thin to medium slices and enjoy!
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