Roast Loin of Pork with Fennel

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Will be making this for the third or fourth time today, if I can find some decent fennel. Fennel doesn't seem to be readily available here in this little midwest town. This recipe has been a big hit in our house. Greg, Columbus, IN

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Super easy, excellent dish!

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Best thing I've ever eaten (seriously. I cooked it a bit longer but Ina = Goddess!:

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fantastic for large group of people. I made a large roast and added more veggies. Nice flavors and aroma! Everyone loved it. I wish I tasted more mustard,so good. The next time I'll roll it in the mustard mix.

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The meat came out perfect when pulled out and rested as instructed-- pork is not good overcooked. I left the fennel out and only used EVOO, no butter. I also like to sprinkle vegetables that I roast with a light sprinkling of coarse sea salt and no pepper. I would suggest giving the carrots a full 15 minutes head start, then add the potatoes, onions and meat. Pull the meat, and finish off the vegetables during the meat's rest period. Very easy meal, easy clean-up and a good way to cook a pork roast.

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Amazing recipe and so simple. Ina's recipes are quickly becoming a part of my collection. I did not cook my pork long enough and I found that 3lbs is too much for two; so be sure to check it with the thermometer and have plans for the leftovers. Enjoy

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This is a very good recipe. The only issue I have is the internal temperature recommendation. The first time I made this dish, I followed the recomendation for internal temperature (138. It wasn't done anywhere near enough in the center, at least for our taste. I then checked the USDA web site and they recommend cooking pork to a minimum internal temperature of 160. That seemed much better and it still tasted great.

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Ina, you did it again...wow!!!!!!!!!!!!

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Ina, you did it again...wow!!!!!!!!!!!!

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I made this just as written in the recipe except I substituted 1 tsp dried thyme for the fresh. What a hit! We all loved it, and everthing came out just great! Another home run recipe from Ina!