Roast Loin of Pork with Fennel

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This recipe was a lot easier to put together than I thought. I made sure to cut the vegetables large. The only thing I did differently than the recipe was I used a different rub on my pork than what Ina's recipe called for since I was unknowingly out of dijon mustard. And I left out the fennel. But I followed the recipe exactly the rest of the way. I cooked it at 425 for exactly 50 minutes and it was exactly 138 degrees. And the vegetables were just right. I also cooked Ina's sauteed cabbage recipe that she cooked with this on her show. It was all very tasty. I was pleasantly surprised.

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Fantastic! And, not hard to throw together. Used 1/2 dijon and 1/2 honey mustard because I don't like the sharpness of dijon..I think it tends to overpower. The crust was perfect and yummy. I set the oven for 410 so as not to over-cook the veg & pork and just kept an eye on it all...also took the pork's temperature after it had been in abt. 1/2 an hr.Pulled it out at 138 degrees & let it rest for 15 and it was still warm and done just right.

This will be made at our house often! Thanks,Ina

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Love this recipe! Along with Ina's Perfect Roast Chicken, it gets added to my permanent recipe file. I would double the onions next time. And make sure they stick together when you are tossing them in the oil and melted butter. Mine separated into rings and then cooked too fast.
I used fresh thyme and did coat the entire roast with the mustard mixture. Also, it sat in the coating for three hours, two in the fridge and one on the counter. I cooked the veggies at 425 (convection 400 and the pork at 400/375 (my temp probe doesn't work above 400 and it came out beautifully. My vegetables were large, maybe the problems with overcooked vegetables was that they cut them too small?

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I used a 3.3 lb center top loin. I put it in the oven at the same time as the vegetables but took the pork out when the temperature reached 138 degrees. I continued to cook the vegetables while the roast rested for 15 minutes. The roast was cooked perfectly (about 1 hour in the oven and came out very moist but I do agree with some of the other comments that I would have liked it to be a tad bit more flavorful. I didn't have enough fresh thyme so I used some dried thyme which could be one of the reasons - next time I will use all fresh thyme and maybe coat the entire roast with the mustard mixture. The vegetables came out delicious and were adequately seasoned with kosher salt and freshly ground pepper when I took them out of the oven. All said and done this is a great dish and very easy to make.

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Excellent despite the fact that I used dried thyme otherwise I followed recipe exactly.

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Don't understand the 425 degree concept for the vegetables. They were crisp after 30 minutes so I took them out of the pan and cooked the pork separately. The oil in the bottom of the pan blackened by the time the pork reached 138 degrees.

Can all of the reviewers not had a similar problem?

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Fabulous-made according to recipe and it was excellent. My son-in-law said it was the best pork he's eaten. Makes great leftovers as well. Another Ina hit!!

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I made this for our anniversary dinner last night. I followed the instructions and everything turned out perfectly! The flavor of the vegetables and the hint of mustard from the pork crust were a perfect match! Easy to make, serve and clean up! What more could you ask for?

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This dish was fantastic and simple. I used pork chops instead of a loin and it turned out great.

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This meal was absolutely incredible! Thanks