Herb-Crusted Pork Roast with Fennel and Leeks

This Herb-Crusted Pork Roast is a delightful blend of traditional flavors with a creative twist. The juicy pork is enveloped in a fragrant herb crust, complemented by the sweet anise notes of fennel and the mild onion flavor of leeks. Roasted to perfection, this dish is not only savory and satisfying but also meets various dietary preferences with its wholesome ingredients.

Ingredients:

• 2-3 lb pork roast (shoulder or loin)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bulb fennel, sliced
• 2 leeks, cleaned and sliced into rings
• 1 cup chicken broth
• 1 lemon, zested and juiced
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the olive oil, garlic, rosemary, thyme, salt, pepper, lemon zest, and Dijon mustard to form a paste.
3. Rub the herb paste all over the pork roast, ensuring it is well coated.
4. In a large roasting pan, arrange the sliced fennel and leeks. Place the pork roast on top of the vegetables.
5. Pour the chicken broth around the pork in the roasting pan.
6. Roast in the preheated oven for about 1.5 hours, or until the pork reaches an internal temperature of 145°F (63°C).
7. Baste the pork with the broth every 30 minutes for added flavor and moisture.
8. Once cooked, remove the pork from the oven and let it rest for 10-15 minutes before slicing.
9. Serve the sliced pork with the roasted fennel and leeks on the side, drizzled with the pan juices.