Roast Loin of Pork with Fennel
Show: Barefoot ContessaEpisode: Fireside Dinner
Rate This RecipeRead users' reviews (106)
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Total Reviews: 106
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By christi.mclean_...
Tacoma, WA
on May 20, 2012
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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!
By ndale
on April 24, 2012
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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!!!!!!!!!!!
By itc001
on April 09, 2012
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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!
By Oz_mom
New York, NY
on February 25, 2012
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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!
By jojodb
on February 13, 2012
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Great recipe. I reduced the salt to about 1 tsp and added some white wine in the pan. Everyone in my family loves it!
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.
By SoCalChilio
Carlsbad, CA
on January 01, 2012
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Wow! best pork loin I have ever made. Recipe is perfect the way it is or you can adjust to your taste.
By kdmorris
on December 27, 2011
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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.