Roast Loin of Pork with Fennel

Total Time:
2 hr 25 min
Prep:
20 min
Inactive:
45 min
Cook:
1 hr 20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup Dijon mustard
  • 1 (3-pound) boneless pork loin, trimmed and tied
  • 3 small fennel bulbs, tops removed
  • 8 carrots, peeled, and thickly sliced diagonally
  • 10 small potatoes (red or white-skinned), cut in quarters
  • 2 yellow onions, thickly sliced
  • 4 tablespoons good olive oil
  • 4 tablespoons unsalted butter, melted
Directions

Preheat the oven to 425 degrees F.

With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.

Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.


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4.4 123
Too salty, vegetables slightly burnt. Pork required more time to cook. item not reviewed by moderator and published
Perfectly delicious! I think I lucked out because I didn't realize there was a difference between pork loin and pork tenderloin. I used the tenderloin (which I guess is smaller than a typical loin) and it came out perfectly, but I did cook it 40 minutes and rest it 15. The vegetables were perfect, even at 425. I also served this with the sauteed cabbage featured on the same episode as this recipe. Great accompaniment, and perfect for New Years (My husband from Cleveland insists on pork and cabbage whereas I'm good with black eyed peas). Anyway, I'm not usually a huge pork fan, but some of those I cooked for are fans. We ALL loved this dish. I can see where it might be ok with a bit less salt, but I do like salt. And I'm not sure why the mustard, salt, thyme, and garlic really need to be processed. As long as the garlic is finely minced, why not just stir them all up and save time and utensils. Two big thumbs up from everyone in my household and guests!! item not reviewed by moderator and published
For years I would not believe Ina when she said that fennel loses its anise taste when it's cooked because I HATE liquorish, but I took the chance with this recipe and she was right. It was delicious. I did not give this recipe 5 stars though because I had to make adjustments for the oven temperature. I preheated it to 375 and put the veggies in for 15 minutes then I added the pork loin and cooked for 1 hour. After the hour, I removed and tented the pork, added white wine to the veggies and put them back in the oven for 30 extra minutes. Most of them were actually fully cooked after15 minutes but I found the carrots and potatoes under the pork were still too hard so I gave it 15 more minutes and everything was perfect. Next time I will make a space for the pork instead of putting it on top. BTW, the pork was perfectly cooked at an internal temperature of 140. item not reviewed by moderator and published
Really delicious. I cooked to temperature, although it seemed a little pink. Veggies were really wonderful. Only warning - you need a LARGE roasting pan for the amount this recipe prepares. Other than that, others mentioned the oven temperature being too high for the vegetables, but I didn't have any issues preparing exactly as the recipe suggests. item not reviewed by moderator and published
I've been making this for a while and it's one of my favorites. Everyone I've made this for raves about it. I do change the temp to 375 though and cover the veggies for the first 30-40 with foil. I then stir and cook uncovered to finish. I cook the pork separately for that reason. Don't want the pork covered. Turns out delicious every time!!! item not reviewed by moderator and published
I made the mistake of cooking this dish without reading the reviews and indeed, the oven heat is too much for the veggies even for the pork that the alarm of my smoke detector went off thrice! item not reviewed by moderator and published
Delicious! One of my families favorites. I omitted the butter as I personally didn't think it needed it I cook it til 143 degrees and let it rest for 20mins as we like it a bit more medium. Can't go wrong with this one item not reviewed by moderator and published
Delicious. Added white wine to last 20 mins. cooking. Really delicious. item not reviewed by moderator and published
I have made this twice and it is delicious! I usually buy a large pork loin when it goes on sale. It will feed a crowd with plenty of leftovers and was greeted with rave reviews. With the larger loin, I don't think I will put the veggies in early, I will just cook them all at the same time. item not reviewed by moderator and published
After reading other reviews, I cooked the pork for 30 minutes before adding the veggies. I added some rosemary to the veggies as well. Wonderful dinner with Ina's buttermilk ranch dressing over tomatoes and lettuce and good bread to soak up the juices from the pork! item not reviewed by moderator and published

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