Anise Pork Roast

Star anise is the secret weapon in this pork loin roast. Its licorice-warm notes have a natural affinity for pork, the same reason it shows up in Chinese five-spice and Vietnamese pho with pork. Simmered into a wine-and-broth baste, it perfumes the meat from the outside in as the roast cooks.

The deep gashes cut into the loin do real work. Stuffed with minced garlic and parsley, they push aromatics into the center of the meat where a surface rub would never reach. By the time the roast is sliced, every piece has a green-and-garlic vein running through it.

The flour rub on the outside creates a thin barrier that browns into a savory crust during the initial 350°F (175°C) blast. After 30 minutes, the temperature drops to 325°F (165°C) for a slow, gentle finish that keeps the loin juicy.

Baste every 15 to 20 minutes. The wine and anise reduce in the pan as you go, building a glaze that gets richer with each pass.

Pro Tips

• Use a meat thermometer. Pull the roast at 140°F (60°C) internal and let it rest 15 minutes; carryover will bring it to a safe, juicy 145°F (63°C).
• Whole star anise pods strain out easily after basting. Ground anise turns gritty in the baste and clouds the pan sauce.
• Tent loosely with foil if the crust starts darkening before the interior is done, exactly as the recipe directs.
• Pour the leftover pan juices through a strainer and reduce them by half for a quick pan sauce.

Variations

• Swap white wine for dry sherry for a nuttier, more savory baste.
• Add a tablespoon of soy sauce and fresh ginger to the baste for an Asian-leaning take that doubles down on the anise.
• Use a pork shoulder instead of loin if you prefer a richer, more forgiving roast. Increase cooking time accordingly.