Double Pork Loin Roast with Fennel and Sage

Ingredients

• 12 servings fennel and belgian endive casserole 
• 2 teaspoons peppercorns whole black
• 1.5 teaspoons coarse salt 
• 2 teaspoons rubbed sage dried
• 1  fat-trimmed ()
• 1 cup fat-skimmed chicken broth 
• 1 tablespoon fennel seeds 

Equipment

• food processor
• frying pan
• oven
• sieve
• blender
• kitchen thermometer
• mortar and pestle

Directions

1. Rinse pork and pat dry.
2. In a food processor (a mini model works best), blender, or mortar with pestle, coarsely grind or crush fennel seeds with sage, peppercorns, and 1 1/2 teaspoons salt. Rub all the fennel-seed mixture evenly over pork, tucking some into crevice where roasts join.
3. Set meat on a rack in a 9- to 10-inch by 13- to 15-inch rimmed pan.
4. Bake in a 375 regular or convection oven until a thermometer inserted in center of roast reaches 150, about 2 1/4 hours.
5. Transfer roast to a platter; let rest in a warm place for at least 10 and up to 30 minutes.
6. Meanwhile, skim and discard fat from pan drippings.
7. Add chicken broth to pan; scrape bottom to release browned bits. Set pan over high heat and stir until boiling.
8. Pour any juices accumulated on platter into pan.
9. Pour mixture through a fine strainer into a small pitcher.
10. Slice meat and serve with pan juices, salt to add to taste, and fennel and Belgian endive casserole.