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 MSUfan1946
Michigan
on June 16, 2013
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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!
By paintergirl1942
on April 28, 2013
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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.
By dahhh
on April 09, 2013
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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.
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