Aired November 3, 2009
2 teaspoons fennel seed
2 cloves garlic, finely chopped
2 tablespoons orange zest
2 tablespoons thyme, finely chopped
2 teaspoons dried marjoram or oregano
1 head garlic, ends trimmed to expose cloves
2 tablespoons EVOO Extra Virgin Olive Oil, plus some for drizzling
1/2 cup dry white wine
1 1/2 cup chicken stock
1/4 cup chopped golden raisins
1/4 cup pine nuts
1/4 cup finely chopped parsley
Place the pork in shallow dish. Combine the fennel, chopped garlic, orange zest, thyme and marjoram in a small bowl. Season the pork liberally with salt and pepper and cover with spice and herb mixture. Marinate the pork for 1 hour or overnight.
Preheat oven to 400F. Place the head of the garlic on foil and douse with a liberal drizzle of EVOO, season with salt and pepper, wrap and roast for 45 minutes.
Toast the pine nuts in a small pan over medium heat until golden. Reserve.
In a skillet that may be transferred to oven, heat EVOO, 2 turns of the pan, over medium-high heat. Brown pork loin on both sides 7-8 minutes, then add wine to pan, stock, orange juice and raisins. Transfer to oven for 30-35 minutes until meat thermometer reads 145.
Let the meat rest. Squish the garlic away from the skin. Mash the roasted garlic into a smooth paste. Mix the garlic paste into the sauce. Chop the toasted pine nuts and stir the chopped nuts and parsley into the sauce, as well. Slice the pork 1/8 inch thick and spoon sauce over 3-4 slices.