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
I attempted this recipe three times (I am a huge Ina Garten fan and have had so much success with every recipe I have tried I followed the recipe exactly. The first time the veggies were burnt to a crisp - however the pork was delicious. Once again we had company so I decided to try one more time (thinking that surely I must have done something wrong the first time. Once again veggies were burnt black but the pork was delicious. (I know, I am a slow learner! The third time was for my book club potluck and I cooked the veggies until they looked done and then continued cooking the roast. Perfect!!! The oven temperature is much to hot to cook quartered potatoes, carrots and fennel at the times indicated. If you are trying this for the first time please be aware of this. item not reviewed by moderator and published
Way too salty, veg cooks too fast, meat too slow. I consider this a waste of money to use this recipe. Temperature way to high for veg, all burnt at 30 minutes. item not reviewed by moderator and published
OMG! I made this for the first time last night and served to company. Excellent! Loved the fennel. My pork loin was almost four pounds, so it did take me longer to cook - easy enough to handle with a meat thermometer. item not reviewed by moderator and published
This dish is too salty. The thyme and dijon mustard give it good flavor, but mixing in one tablespoon of salt is too much. If I make this again, I'll probably just use one teaspoon of salt. item not reviewed by moderator and published
this recipe looked delicious so i tried it because we had the pork for it. one recommendation, dont use an entire tbsp of salt for the sauce on top. it was so salty that we couldnt even eat it!! i will definitely use this recipe again, prob with NO salt in the mustard mixture, seeing as how mustard has enough salt already... item not reviewed by moderator and published
My local grocer was out of pork loin, so I used a pork shoulder which I had to cook to a higher temperature to break down the fat, but it all worked out to be very tasty. I did not put the potatoes in early as the recipe calls for, but I did leave the potatoes in a little longer while the pork rested (as described in the recipe. I put some white wine in the bottom of the pan as well. the onions, potatoes, and fennel were like caramelized candy. Soooo good. I made a quick pan sauce by just adding a little more white wine to the pan and cooked it down by half while deglazing the pan and dumped the sauce over the sliced/rested pork with the potato mixture around the slices on a platter. Very Very good. item not reviewed by moderator and published
I think as Ina's recipes are always delicious, but I have to say it took much longer to cook, so cooking time depends in amount of meat, so be careful with just doing 50 minutes. Good luck, it is a great recipe. item not reviewed by moderator and published
Very tasty, very easy...I questioned the 138 degree finishing and I broiled the top to make it brown and more appealing, but it was very good. Use leftovers to make great pork loin sandwiches! item not reviewed by moderator and published
This a fabulous recipe! I don't know if Ina would approve but I put the whole thing in the slow cooker on low for 6 hours and it was delicious!!!!!!!!!!! item not reviewed by moderator and published
Very easy recipe. I used a 3.5 lb. pork roast and found that to cook all the way through it took an additional 15 minutes. I also let the roast rest an additional 5 minutes and that work out quite well. I would try adding a dry white wine to the recipe in the future. Terrific recipe and i would encourage you to try it! item not reviewed by moderator and published
So easy and so delish. I substituted sweet potatoes for the regular potatoes and it was a big hit. Skipped the butter on the veggies and just coated with olive oil...worked perfectly and still got a great caramelization. Coked veggies for 25 minutes then added pork nd cooked for a additional 36 minutes and thermometer read exactly 138...once we let. The meat spirit was perfect...a+ Ina! item not reviewed by moderator and published
Great recipe. I reduced the salt to about 1 tsp and added some white wine in the pan. Everyone in my family loves it! item not reviewed by moderator and published
I knew that at 425 the vegetables would not take an hour and half total, so I adjusted for that, but they were still a bit overcooked. I made too much "rub" and it overpowered the pork. My loin was just over 3lbs and it took 45 minutes to cook. item not reviewed by moderator and published
I am rarely motivated to review something online, but I've made this a few times now and it's come out perfectly every time. It's SUPER easy (a must for me and delicious! I don't use quite as much salt as the recipes suggests... I'm not a real fan of salt, but other than that, this is AMAZING! item not reviewed by moderator and published
While I love Ina and her recipes, this one had a timing issue. The veggies cooked perfectly, following her directions and were nicely carmelized. but there is no way a 3 lb. boneless, trimmed and tied pork loin roast, as shown in the photo, can reach 138 degrees in 30 minutes, which is what the original recipe stated. I used a 2.5 lb. roast and it took much longer! I have had this issue before, but hadn't made it in awhile and had not made note on the recipe. I see the recipe on this website now says '30 to 50 minutes' for the meat. It's worth making again and I might use a pork tenderloin next time or start cooking this waaaay earlier. item not reviewed by moderator and published
Wow! best pork loin I have ever made. Recipe is perfect the way it is or you can adjust to your taste. item not reviewed by moderator and published
Very easy to make. I have never cooked with fennel before and was concerned about the size of the fennel bulbs that I had which looked large to me. I only used one and could have easily used 2. I prepared this for our Christmas meal and my husband was nervous. I knew it would be perfect and it was. If you use the meat thermometer and follow the recipe the meat will be very tender and juicy. I used a pork tenderloin so only cooked for about 30 minutes. I also poured some red wine in the bottom of the pan with about 15 minutes to go. item not reviewed by moderator and published
Made this twice in one month because we love it so much! Weeknight, weekend, or entertaining -- this recipe is it. Ina did it again! item not reviewed by moderator and published
Just made this for supper and it was so good! I left the meat "tied" and the veggies cooked very quickly. Had to take the veggies out of the pan to let the meat finish. Next time I will remove the string and then it will cook faster because the loin will be in two pieces. BTW, never had fennel before and we loved it! Even though I had to alter the cooking a little bit this was still a winner. Thanks Ina!!!! item not reviewed by moderator and published
Made this last night for dinner guests and it got rave reviews. I had to adjust here and there - the pork roast was larger than recipe and I made more vegies. I tossed into vegies some fresh chopped thyme and rosemary. I cut up a Granny Smith apple and added to vegies, too. For the rub, I used fresh thyme,rosemary and sage and added a bit of olive oil along with rest of ingredients. I added more cracked black pepper all over the roast after applying the rub. When roast was done, removed it from pan and added 1/2 C white wine to vegies, stirred them around and put them back in 350 oven while roast rested for 15 mins. Delicious!!! item not reviewed by moderator and published
This recipe was a lot easier to put together than I thought. I made sure to cut the vegetables large. The only thing I did differently than the recipe was I used a different rub on my pork than what Ina's recipe called for since I was unknowingly out of dijon mustard. And I left out the fennel. But I followed the recipe exactly the rest of the way. I cooked it at 425 for exactly 50 minutes and it was exactly 138 degrees. And the vegetables were just right. I also cooked Ina's sauteed cabbage recipe that she cooked with this on her show. It was all very tasty. I was pleasantly surprised. item not reviewed by moderator and published
Fantastic! And, not hard to throw together. Used 1/2 dijon and 1/2 honey mustard because I don't like the sharpness of dijon..I think it tends to overpower. The crust was perfect and yummy. I set the oven for 410 so as not to over-cook the veg & pork and just kept an eye on it all...also took the pork's temperature after it had been in abt. 1/2 an hr.Pulled it out at 138 degrees & let it rest for 15 and it was still warm and done just right. This will be made at our house often! Thanks,Ina item not reviewed by moderator and published
Love this recipe! Along with Ina's Perfect Roast Chicken, it gets added to my permanent recipe file. I would double the onions next time. And make sure they stick together when you are tossing them in the oil and melted butter. Mine separated into rings and then cooked too fast. I used fresh thyme and did coat the entire roast with the mustard mixture. Also, it sat in the coating for three hours, two in the fridge and one on the counter. I cooked the veggies at 425 (convection 400 and the pork at 400/375 (my temp probe doesn't work above 400 and it came out beautifully. My vegetables were large, maybe the problems with overcooked vegetables was that they cut them too small? item not reviewed by moderator and published
I used a 3.3 lb center top loin. I put it in the oven at the same time as the vegetables but took the pork out when the temperature reached 138 degrees. I continued to cook the vegetables while the roast rested for 15 minutes. The roast was cooked perfectly (about 1 hour in the oven and came out very moist but I do agree with some of the other comments that I would have liked it to be a tad bit more flavorful. I didn't have enough fresh thyme so I used some dried thyme which could be one of the reasons - next time I will use all fresh thyme and maybe coat the entire roast with the mustard mixture. The vegetables came out delicious and were adequately seasoned with kosher salt and freshly ground pepper when I took them out of the oven. All said and done this is a great dish and very easy to make. item not reviewed by moderator and published
Excellent despite the fact that I used dried thyme otherwise I followed recipe exactly. item not reviewed by moderator and published
Don't understand the 425 degree concept for the vegetables. They were crisp after 30 minutes so I took them out of the pan and cooked the pork separately. The oil in the bottom of the pan blackened by the time the pork reached 138 degrees. Can all of the reviewers not had a similar problem? item not reviewed by moderator and published
Fabulous-made according to recipe and it was excellent. My son-in-law said it was the best pork he's eaten. Makes great leftovers as well. Another Ina hit!! item not reviewed by moderator and published
I made this for our anniversary dinner last night. I followed the instructions and everything turned out perfectly! The flavor of the vegetables and the hint of mustard from the pork crust were a perfect match! Easy to make, serve and clean up! What more could you ask for? item not reviewed by moderator and published
This dish was fantastic and simple. I used pork chops instead of a loin and it turned out great. item not reviewed by moderator and published
This meal was absolutely incredible! Thanks item not reviewed by moderator and published
Will be making this for the third or fourth time today, if I can find some decent fennel. Fennel doesn't seem to be readily available here in this little midwest town. This recipe has been a big hit in our house. Greg, Columbus, IN item not reviewed by moderator and published
Super easy, excellent dish! item not reviewed by moderator and published
Best thing I've ever eaten (seriously. I cooked it a bit longer but Ina = Goddess!: item not reviewed by moderator and published
fantastic for large group of people. I made a large roast and added more veggies. Nice flavors and aroma! Everyone loved it. I wish I tasted more mustard,so good. The next time I'll roll it in the mustard mix. item not reviewed by moderator and published
The meat came out perfect when pulled out and rested as instructed-- pork is not good overcooked. I left the fennel out and only used EVOO, no butter. I also like to sprinkle vegetables that I roast with a light sprinkling of coarse sea salt and no pepper. I would suggest giving the carrots a full 15 minutes head start, then add the potatoes, onions and meat. Pull the meat, and finish off the vegetables during the meat's rest period. Very easy meal, easy clean-up and a good way to cook a pork roast. item not reviewed by moderator and published
Amazing recipe and so simple. Ina's recipes are quickly becoming a part of my collection. I did not cook my pork long enough and I found that 3lbs is too much for two; so be sure to check it with the thermometer and have plans for the leftovers. Enjoy item not reviewed by moderator and published
This is a very good recipe. The only issue I have is the internal temperature recommendation. The first time I made this dish, I followed the recomendation for internal temperature (138). It wasn't done anywhere near enough in the center, at least for our taste. I then checked the USDA web site and they recommend cooking pork to a minimum internal temperature of 160. That seemed much better and it still tasted great. item not reviewed by moderator and published
Ina, you did it again...wow!!!!!!!!!!!! item not reviewed by moderator and published
I made this just as written in the recipe except I substituted 1 tsp dried thyme for the fresh. What a hit! We all loved it, and everthing came out just great! Another home run recipe from Ina! item not reviewed by moderator and published
Great dish! Simple yet super tasty. I really liked the balance of the thyme, garlic and mustard. I used all olive oil instead of butter and it worked out fine. I used a smaller portion of pork loin too since it was just for two, so maybe that helped with the cooking timing process. The veggies and meat were perfectly cooked. I will definitely make this one again. item not reviewed by moderator and published
If I could give this half a star I would. The recipe was super easy and the pork and vegetables turned out perfectly, but there was something about the taste of the pork rub that I did not like. I'm not a huge lover of pork so maybe it was just me and my weird self, but even the smell of the crust bothered me. Not sure what it was . . . too much mustard? item not reviewed by moderator and published
I prepared the Roast Loin of Pork with Fennel along with the sautéed Cabbage. I thought these recipes made and excellent meal. I will certainly prepare again in the future. One note regarding the amount of time necessary to roast the Loin of Pork; remember that each oven cooks differently, adjust the time necessary in accordance with your oven. item not reviewed by moderator and published
Made this for my mother-in-law's birthday. Everyone loved it. Pork was very tender and moist. Vegetables were great although we didn't care much for the fennel so I will leave it out next time and add more potatoes. The drippings are fantastic spooned right back over the meat and veggies. item not reviewed by moderator and published
Excellent! Made for Christmas dinner & everyone LOVED it! :) item not reviewed by moderator and published
Loved it!! item not reviewed by moderator and published
This is one of my favorite pork recipes! I was raving about it today to my daughter and will email her a copy. So easy and always taste great. My grandchildren, 3 and 9, both love it. I will admit though that I haven't ever tried fennel, but I add everything else. item not reviewed by moderator and published
This recipe was horrible, sorry Ina. The vegetables were very over cooked and the meat was under cooked. I will not be making this again. Usually I love Ina's recipes, but this was a bomb. item not reviewed by moderator and published
This meal was fabulous as well as easy. My guests raved. I had pork tenderloins on hand, so I used them and roasted them for only 30 minutes and they were very moist and tender. I also added a large, cut up yam to the roasted vegetables. Thank you Ina for the many recipes I have used from your collection. item not reviewed by moderator and published
Meat came out perfect when rested at 138 luckily I checked the veggies they would have been ruined if cooked as long as the recipe says, other wise a great meal. item not reviewed by moderator and published
What meat can be substituted for the Roast Loin of Pork? item not reviewed by moderator and published
I am very surprised to see such high ratings. I thought the vegtables and cabbage from this episode were better than the pork. The pork was way too salty or should I say the mustard mixture. I also thought it would be more moist from all the reviews. I was dissapointed. item not reviewed by moderator and published
this looks really good - do you think i could make this a day ahead and warm it up for christmas dinner? or do you think that would make it dryout? i have a really small kitchen and anything i can do ahead would be helpful. item not reviewed by moderator and published
Tasty, moist even my husband who does not care for mustard loved this dish. It is about the pork, not the mustard. 138 degrees in the center was perfect. After resting, when I cut to serve I was very pleased. I have not cared for the loin before this recipe. Thank you Ina!!!! item not reviewed by moderator and published
I used less fennel than what the recipe call for and I Regret it because the fennel was so good!! I also added a sweet potato and it was yummy. I cooked the pork until it reached 160 and it was perfect. The whole family truly enjoyed it. item not reviewed by moderator and published
Loved this easy recipe and can't wait to make it again and play around with the ingredients a bit. Would love to try fresh rosemary next time. One note re: internal meat temperature. The USDA recommends cooking pork to an internal temperature of 160°. Personally I find this to be a bit well done, particularly for a loin cut. That said, I wasn't entirely comfortable with taking my roast out of the oven at 138°. I cooked my roast to an internal temperature of just under 145°, which I felt was perfect, after letting the roast sit for 15 minutes. Would also like to mention that the leftovers were equally tasty, if not better. item not reviewed by moderator and published
The aroma as this cooks is amazing and it tastes just as amazing! I didn't have fennel on hand, I substituted anise seed. I also substituted fresh turnips for white potatoes and scallions for onions and threw in a few beets. For the pork, I added Japanese basil to the rub since I had it on hand and a little apple cider vinegar. Used less mustard than what the recipe calls for since my husband isn't a mustard fan. Yummy! item not reviewed by moderator and published
Followed recipe to the letter and couldn't have been more pleased. The mustard rub gave the pork exceptional flavor. Lovely one-dish meal for a special occasion or for spoiling yourself on a night in! item not reviewed by moderator and published
We do not like fennel, but I used a little fennel seed...it added a little of the taste but not overwhelming. I actually put the seeds in a plastic bag and used my rolling pin to rollover the seeds. This released the oil in the seeds and I added to the marinade and tossed a little with the veggies. I used pearl onions and cut the carrots and potatoes a little smaller with my Pork Roast. I cooked all together without separating. It cooked perfectly. I cooked the pork to 140F and let rest for 15 minutes. My husband walked in the door "Wow" That smells Fantastic!...and tasted the same. item not reviewed by moderator and published
I've cooked this dish twice now and its won raves . My husband absolutely can't stand mustard, so I've omitted that ingredient and just used the salt/garlic/thyme as a moist rub. Its fantastic - the thyme and garlic flavors come through beautifully. I made this for after-work dinner parties both times and didn't have the 1.5 hrs baking time for the veggies, so I cheated and microwaved the veggies 7-10 minutes before putting them in the oven to finish with the meat. Didn't lose any of that oven roasted flavor and texture and saved me at least 20 minutes. item not reviewed by moderator and published
Ina, you are the modern day Julia Child! This recipe has the winning combination of ingredients (I also added in a couple of peeled sweet potatoes) and seasonings which will please the palette of many! Thanks all of your hard work, your recipes do not disappoint. Upon receipt of the many compliments I receive, I share the credits with you, and refer my friends and family to your books and website. Thank You so much! item not reviewed by moderator and published
Really great recipe and sooo easy. I made it for 2 and cut it in half and it worked great. I can't wait to make it for 6 or 8 people so I can actually spend more time chatting and less time cooking. I followed the recipe exactly, although added in a yam since I had one sitting around. But the fennel gives it an extra special touch... use it if you can get it! item not reviewed by moderator and published
I have used a rub very similar to this in the past, but the difference was made with using the fennel seed. It received raves! item not reviewed by moderator and published
An impressive meal cooked in one dish! However, with the strong Dijon and garlic flavors, I would strongly recommend using less salt than she suggests for the pork rub. And this is coming from someone who loves pork! Also, I used dried thyme (couldn't get fresh). Still delish! item not reviewed by moderator and published
I was searching for a recipe for pork roast for dinner tonight and found this one. I always look for the 5 stars and read the reviews. Glad I found this one. I made it for my 30 year old son. He absolutely went nuts over it. Says he has never had such a great roast anywhere. I didn't have fresh fennel so used dry. This is now in my personal recipe book thanks to Ina Garten!!! Love you Ina! item not reviewed by moderator and published
This dish was so simple to make and turned out fabulous! The aroma of the roasted veggies along with the pork cooking made waiting for it to be done almost unbearable! :)) The only thing I would do next time is use less salt in the mustard "glaze." It was a bit salty for my taste, but we have been used to using less salt in our diets, so perhaps I was just sensitive to the amount. I will make this over and over again. As many people have said, this is a perfect dish for company since the oven does all the work. You can spend time with your guests while your meal is cooking. I am sure your company will be salivating because the aroma while cooking is mouthwatering!! I used my roasting pan that I usually use for my turkey, so there was plenty of room for all the vegetables. I might add some sweet potatoes along with everything else next time. I like the idea that another poster had, which was to cook the veggies and pork together at first, then remove the pork and finish the veggies in the oven. There was a lot of liquid in the vegetable mixture, so that would allow the liquid to reduce. That would also allow the pork to rest while the veggies finished cooking. item not reviewed by moderator and published
I made this recipe for company and it turned out great. The directions were easy to follow and I followed them exactly. The best part was I could prep everything ahead and be with my guests as dinner cooked in just one pan which made for easy cleanup. item not reviewed by moderator and published
Made the recipe as listed and it turned out very nicely. Super easy. The only substitutions made were to use all baby vegetables fresh from our garden with the addition of turnips and beets. I used a heritage Berkshire pork loin in place of store bought. It will make this again in the Fall. I find it to be more of a comfort food dish as opposed to elegant fare. Delish. item not reviewed by moderator and published
I have made this so many times now, I can't count. It is a family favorite. I sometimes leave out the fennel if I have someone (my Mom) who is very opposed to fennel, and it is still delicious. Highly recommended! item not reviewed by moderator and published
I have mnade this recipe many times, always to rave reviews. The vegetables are simple to make, but taste wonderful. I have made many variations on the pork marinade. For the last one, I finely chopped the fennel fronds(green leafy parts) and mixed it with the thyme, garlic, and used honey mustard instead of dijon. It had a wonderful flavor that went well with the roasted fennel. This one will be a much used recipe in my home. item not reviewed by moderator and published
I have made this so many times now so I figured it was time for a review :) I do a lot of cooking and am always trying new recipes but this is one of the only dishes that my husband asks me to make. I do cook the pork a bit longer and I sometimes add rosemary if I have it on hand but it is always delicious and really easy to make. I even substituted pork tenderloin once and altered the cook time and that was delish too!! I can't recommend this recipe enough! item not reviewed by moderator and published
Basically any dinner everyone eats and likes becomes a staple in our family. It was easy clean up and very simple to prepare. My roast took a little longer to cook than it stated so I had to take the veggies out before the roast was done, but other than that, it was absolutely delicious. item not reviewed by moderator and published
I can't even tell you how many times I've made this recipe at this point, so figured it was time to review it. This is practically a perfect recipe in my opinion...easy enough for a weeknight dinner, but elegant enough for a holiday gathering. I use slightly less butter and oil than called for and extra veggies because we like the roasted root vegetables so much. I've started adding some parsnips too and they're a really nice addition item not reviewed by moderator and published
I tried to do that and it tasted very good item not reviewed by moderator and published
Made this fabulous recipe along with the cabbage and the rice pudding recipes for our New Years Day dinner. It was delicious and perfect in combination with the other 2 recipes. We weren't sure about the 138 degree temp. for the pork but we followed the recipe exactly and were not disappointed - the pork was juicy and tender and the veggies were perfect! We'll be making this many many more times before 2009! item not reviewed by moderator and published
This is an easy but, oh so delicious recipe. I adjusted the cooking time of the pork roast. I cooked the vegetables for 10 minutes then added the pork loin and cooked for the rest of the suggested time. The fennel is a must for this. Thanks Ina, this is a "once-a-monther" in our house! item not reviewed by moderator and published
I made this for my husband who is the "cook" of the family and he liked it quite a bit. He said is was one of the most tender pork loins he's ever eaten. The only change I made to the recipe was I ran out of Dijon mustard so I ended up using whole ground mustard and dried thyme. It turned out good but I'm going to try it again with dijon. Maybe the mustard flavor won't be so strong. item not reviewed by moderator and published
Once we cooked it for 2 hours, it turned out very well. The recipe said to cook the roast for 30-50 minutes which was definitely not enough time. item not reviewed by moderator and published
This was such a delicious recipe. I followed the directions exactly (with the exception of stirring the veggies occasionally) and it came out perfect! And it was so easy. This is definitely a keeper. item not reviewed by moderator and published
I read most of the reviews before I prepared this dish for the first time, and I adjusted the time so that the veggies would cook less than the recipe called for. Big mistake--the roast was done before the veggies. It was a complete failure the first time. So here's my humble recommendation: Follow the recipe exactly. It is perfect in my opinion. item not reviewed by moderator and published
This is a good recipe except for the part about the temperature. At 138 degrees, mine was still bloody. It took a little fancy delaying tactics on my part to get it done while my dinner guests waited. item not reviewed by moderator and published
Soul-warming. A great dinner for midwinter. item not reviewed by moderator and published
I felt the Pork and the mustard was to die for. The fennel was delicous with a bite of the pork. We had no problems with the cooking tome of the veggies nor the pork. It comes out perfect with the 138 cooking temp. item not reviewed by moderator and published
Does everyone roast it until 138?? That's what I ate it at. It was delicious. I hope this is a safe temperature. item not reviewed by moderator and published
I tried this recipe out for our Xmas meal after watching the show on TV and it looked easy. It was indeed very easy. Instead of the boneless pork loin, I used a 4 1/2-lb. bone-in center cut pork loin instead. Based on the instructions on another recipe for the bone-in pork loin, I covered it loosely with foil and roasted it in the oven at 425 degrees for two hours, then roasted uncovered for another 40 min. or so. I used more garlic, fresh thyme, as well as added a fresh chopped rosemary to the mustard paste. I also make deep slits into the pork loin with a slender sharp knife and stuffed the garlic paste into the slits. I added the vegetables after 1 hour of cooking. The pork was incredibly moist and flavorful. It was not at all salty, although I can see why some people think it's salty since the paste itself is fairly salty if you eat it by itself. The roast releases quite a decent amount of juices, which we also gleefully ate with the pork (although the pork itself was already moist). The roasted vegetables were indeed incredible. I especially enjoyed the fennel with its mild yet distinct flavor. Everybody raved about the food. I would definitely make it again, and soon. item not reviewed by moderator and published
I thought this recipe was superb. The pork was lovely, and the vegetables really tasty. However, in my oven at 5,000 feet the vegetables were overdone by the time the meat was done and would have been burnt to a crisp if I had cooked them the specified extra half hour. Next time I do this recipe, I will reduce the cooking time on the vegetables w/o the meat to ten minutes. item not reviewed by moderator and published
Overall excellent - I am now a fennel lover - it does not taste like licorice. I only used one bulb just in case I didn't like it, but next time I will use what the recipe calls for. Like another reviewer I learned that roasting pork does not mean cooking it for hours and hours. It was moist and tender. The carmelization of the roasted vegetables was wonderful. Next time I will cut way back on the salt in the mustard rub to 1 t. rather than 1 T. I will leave the little red potatoes whole and cut the carrots bigger. item not reviewed by moderator and published
I made this for friends and they were put off by the port wine and fig sauce ala Giada DeLaurentis! Dont you always make roast pork with apples??????!!!!!! But one taste and they were in love. The vegatables so crispy and buttery and the fennel was wonderful. I made a 6 pound pork roast and a double batch of fig sauce and every bite went! It's a great recipe for entertaing because its not fussy and you can chat with your guests while your cooking. And even better I use my Pampered Chf roaster and 1 sauce pan for the sauce! YUMMY item not reviewed by moderator and published
I used a 2.92 lb roast and otherwise followed the directions to a T. I thought the mustard sauce was too much for a 3 lb roast. I slathered all of it on the top of my roast and it was too much when my husband and I sat down to eat it we scraped most of it off. Also the sauce was far too salty for my taste but it may be okay for others. However, the veggies were quite YUMMY. All in all it was okay but not spectacular I wouldn't serve it if I were having company over. item not reviewed by moderator and published
Turned out perfect. The key to not overcooking the vegetables is to make sure you cut them thick like Ina suggested. I cut my carrots a good 2" thick, quartered the fennel bulbs, the small potatoes I cut in half lengthwise, and the onions in about 1/2" slices. I also used a stainless steel roasting pan like Ina did. Cooked this way the temp, and cook time is accurate. item not reviewed by moderator and published
I loved this whole dinner. It was easy and was great served with the sauteed cabbage. Will become one of my fall favorites. item not reviewed by moderator and published
I totally agree with this review.  I tried it twice - the pork was delicious but the veggies were burnt to a crisp.  I followed the recipe very carefully.  I have a Viking oven, maybe it is too hot - who knows. item not reviewed by moderator and published
The recipe is confusing. It says in the ingredients "salt & pepper, PLUS 1 tablespoon kosher salt" which I took to mean that the tablespoon kosher salt is for another part of the recipe. item not reviewed by moderator and published
Yes, even though I love Ina's recipes they are almost always too salty. I almost always cut the amounts of salt in half in her recipes. item not reviewed by moderator and published

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The Best Christmas Recipes