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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By lili46
on January 09, 2012
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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.
By NYAptCook
New York, NY
on January 08, 2012
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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!
By italiana1
on January 01, 2012
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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.
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