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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    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!!!
    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!
    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
    Delicious. Added white wine to last 20 mins. cooking. Really delicious.
    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.
    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!
    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.
    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.
    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.
    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.
    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...
    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.
    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.
    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!
    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!!!!!!!!!!!
    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!
    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!
    Great recipe. I reduced the salt to about 1 tsp and added some white wine in the pan. Everyone in my family loves it!
    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.
    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!
    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.
    Wow! best pork loin I have ever made. Recipe is perfect the way it is or you can adjust to your taste.
    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.
    Made this twice in one month because we love it so much! Weeknight, weekend, or entertaining -- this recipe is it. Ina did it again!
    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!!!!
    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!!!
     
    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.
    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
    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?
    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.
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