Roast Loin of Pork with Fennel

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This was an extremely easy recipe that does impress your guests. I was worried about the mustard sauce being too overhwelming but it really enhanced the meat. I will defnitely use this recipe again!

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Preparation is a breeze, presentation is impressive and taste....FANTASTIC! My husband, 6 and 9 year-old (picky eater children and myself loved this recipe. It was so simple and very tasty. I have also made this with a preseasoned (Mesquite Pork Loin and great great great! As far as the time issues that are mentioned in the other reviews - I put a meat thermometer in the loin as it cooks and remove it when the temp reached 155. The meat is so juicy and perfect. My husband said this is hands-down his favorite dinner ever and we've been married 16 years and I cook all the time! Some wives always have the TV tuned to soaps - not me - it's always on Food Network. This recipe is terrific!

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This dish was delicious. It will be a regular in my household.

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This recipe is one of the best pork entress I've ever made. The carmelization of the roasted vegetables with the subtle taste of the pork loin juices was excellent. I had added parnsips to the roasted vegetables as well and the fennel added such as unique but subtle flavor.

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I wanted to cook this because of how uncomplicated the recipe was. And it turned out just great! The veggies w/fennel were the best part...fennel really does change flavors. I had to cook the pork longer, but I had sort of a thicker piece. The mustard sauce was a little strong-tasting, I might do something to dilute the flavor a little next time.

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Enjoyed this very much. Very easy to prepare

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This recipe is so simple, yet guests will think you spent all day in the kitchen. It taste great and everyone will love it. Although the recipe expires quickly.

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Cooking on 425 was way too high for vegetables and pork. Vegetables would have turned to "mush" if I hadn't taken them out sooner than recipe called for and mustard-base crust on pork would have burned to a crisp if I hadn't reduced temp. and covered with reynolds wrap. Will definitely adjust temp. next time.

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I loved the flavor the mustard mixture gave the pork. And the fennel was heavenly with the roasted veggies.

My experience was that the cooking time given for the pork was not nearly enough, even at the low internal temperature goal.

I had to take the veggies out so they wouldn't be charcoal, and cook the pork another 30 minutes! It was kind of a squatty thick pork roast. Maybe a thinner one would have cooked faster.

The fennel was awesome! And the carrots too. The butter/oil mixture gave a richness that oil alone doesn't. The potatoes were ok, but non-descript and I think I would try turnips instead next time.

All in all, a really good meal though, despite the time problems, which I can tweak next time.

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I have pork loin (grocery ran a special lately, so I am looking forward to try this recipe. I am not familiar with using fennel -- wonder if we will like it!