herby pork loin with apple slaw

As a private chef in Charleston, South Carolina, I specialize in family-style meals. I pay just as much attention to presentation as I would for a plated dinner, but my meals are designed for fun, communal gatherings. A pork loin is one of my favorite dishes to serve at dinner parties. It is elegant, easy to prepare, and beautiful on a platter. I pair it with a bright apple slaw that balances the herby flavors of the pork. Pork and apples is a classic combination that provides a feeling of nostalgia for many.

Olinda olive oil is used in the fennel seed and rosemary rub for the pork, as well as for the apple slaw, though only a tad is required. You can find Olinda olive oil at our farmers markets here in Charleston, South Carolina. This herby pork loin with apple slaw is bound to become a staple in your home kitchen. Factor in about half a pound of boneless pork loin per person for a minimum of five people.

The pork loin part of my recipe is inspired by one of Giada De Laurentiis's recipes.

herby pork loin with apple slaw

3 pounds boneless pork loin, trimmed

1 tablespoon fennel seeds

3 cloves garlic, finely chopped

1/4 cup chopped fresh rosemary

Zest of one lemon

3 tablespoons olive oil, preferably Olinda

Kosher salt

Cracked black pepper

Remove the pork loin from the fridge 30 minutes before cooking to bring it to room temperature. Preheat the oven to 400°F. Gather the fennel seeds, garlic, and rosemary in a pile on a cutting board. Chop everything together until finely minced. Transfer the mixture to a bowl and add the lemon zest, olive oil, salt, and pepper. Stir until you have a cohesive paste.

Make about ten 1-inch-deep pokes on the top and sides of the pork loin. Using a spoon, slather the herb mixture over the top and sides of the pork, making sure to cover the incisions well. Transfer to a rimmed baking sheet.

Roast until the internal temperature reaches 145°F, about 40 minutes. You want the outside of the pork to develop a crispy crust. Remove the roast from the oven and allow it to rest for 10 minutes before slicing, discarding the butcher’s twine.

Apple slaw

Yields 3 ½ cups 

2 apples (you can use a variety such as granny smith, fuji…)

2 celery stalks, cut thinly on the diagonal

1 tablespoon chopped celery leaves

1 tablespoon finely chopped chives

2 tablespoons finely chopped parsley

3 tablespoons apple cider vinegar

1 tablespoon honey

1 ½ tablespoons Dijon mustard

Kosher salt, to taste

Cracked black pepper, to taste

2 tablespoons olive oil

Zest and juice of ½ a lemon

Finely slice apples into matchsticks by cutting the apples into quarters while discarding the core. Cut the apples into ⅛ inch thin slices and then into matchsticks.

In a medium bowl, combine the apple cider vinegar, honey, Dijon, salt, pepper, olive oil, lemon zest and lemon juice. Fold in the chopped apples, celery, celery leaves, chives and parsley. Serve or store in the fridge.

Serve the pork loin with a generious portion of the slaw.