Roast Loin of Pork with Fennel

Show: Barefoot ContessaEpisode: Fireside Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (58)

RECIPE
COMMENTS & REVIEWS(58)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
6 servings

Times:

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

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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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Comments & Reviews

recipe Roast Loin of Pork with Fennel
Christine Glen Ellyn, IL 02-01-2010
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FABULOUS Pork Tenderloin and roasted vegetables.
Rated: 5 stars out of 5

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!Read more
recipe Roast Loin of Pork with Fennel
ROBYN San Diego, CA 12-08-2009
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Perfect for company
Rated: 5 stars out of 5

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!Read more
recipe Roast Loin of Pork with Fennel
Kathy Bedford, NH 11-16-2009
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Outstanding!
Rated: 5 stars out of 5

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!Read more
recipe Roast Loin of Pork with Fennel
Anna Winston-Salem, NC 11-02-2009
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Lovely and salty!
Rated: 5 stars out of 5

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!Read more
recipe Roast Loin of Pork with Fennel
Cressie Missoula, MT 03-01-2009
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Best Pork Roast EVER!
Rated: 5 stars out of 5

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!Read more
recipe Roast Loin of Pork with Fennel
Coleen Bedford, TX 12-28-2008
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This Is A KEEPER!
Rated: 5 stars out of 5

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.Read more