Roast Loin of Pork with Fennel

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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!!!!!!!!!!!

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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!

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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!

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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!

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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.

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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!

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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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Wow! best pork loin I have ever made. Recipe is perfect the way it is or you can adjust to your taste.

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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.