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Fennel Seed Spiked Pork Roast

Rated as 4.69 out of 5 Stars

"I have often served a fennel salad with a pork chop, and decided: let's kick it up a notch. Thus the birth of this dish. Roast for 40 minutes per pound."
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5 h 20 m servings 248
Original recipe yields 24 servings (1 8-pound roast)


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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
  3. Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
  4. Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.

Nutrition Facts

Per Serving: 248 calories; 16.6 2.9 20.6 75 285 Full nutrition

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Read all reviews 13
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This was wonderful, the only thing I did different was put it in the crockpot on high for 6 hours. Also just rubbed all of the spices on the roast, since I don't have a mortar & pestle. It smell...

Wow! I was quite surprised at how good the roast tasted given that it wasn't slathered in some kind of sauce. I halved the recipe as I was using a roast that weighed 3.5 lbs. We used a pork loin...

Really good. Used pork shoulder shank with bone - actually took about 4 hours, even though it was only 3 pounds. Next time I will salt the pork first.

This was one of the best pork roast recipes I have ever tried! I didn't have ouzo, so I used 2 Tbsp vodka & 1/4 tsp anise seed (crushed). I will definitely use the recipe again! 185 seemed to...

I made this in a crock pot, with a thermal probe that could only go up to 180. My roast was 8 lbs. I did not have ouzo, but I did have a pod of star anise, which I broke up into the pot. My mo...

The only thing I did different is I'm going to cook it on the grill on indirect heat for the first hour or so. THen I'll finish it off in the oven!

So far, awesome. Just mixed the seasonings, and wow...the aroma is spectacular (strong, but good). The roast is cooking right now. I did not have the grinder either, so I just spread it after...

What delicious flavours! The smell was wonderful and tasted just as good. I slightly overlooked because I misjudged in converting down to a smaller size. That said, I would still make it again. ...

We loved this dish. We had a half of a Boston butt, so I halved the recipe. Did not have Ouzo, so used one tablespoon of Vodka and a 1/2" piece of licorice. I also made it in a slow cooker, 1 ...