Roast Loin of Pork with Fennel

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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!

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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.

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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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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.

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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.

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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...

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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.

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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.

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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!

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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!!!!!!!!!!!