Roast Loin of Pork with Fennel

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What meat can be substituted for the Roast Loin of Pork?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am very surprised to see such high ratings. I thought the vegtables and cabbage from this episode were better than the pork. The pork was way too salty or should I say the mustard mixture. I also thought it would be more moist from all the reviews. I was dissapointed.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this looks really good - do you think i could make this a day ahead and warm it up for christmas dinner? or do you think that would make it dryout? i have a really small kitchen and anything i can do ahead would be helpful.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tasty, moist even my husband who does not care for mustard loved this dish. It is about the pork, not the mustard. 138 degrees in the center was perfect. After resting, when I cut to serve I was very pleased. I have not cared for the loin before this recipe. Thank you Ina!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used less fennel than what the recipe call for and I Regret it because the fennel was so good!! I also added a sweet potato and it was yummy. I cooked the pork until it reached 160 and it was perfect. The whole family truly enjoyed it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved this easy recipe and can't wait to make it again and play around with the ingredients a bit. Would love to try fresh rosemary next time. One note re: internal meat temperature. The USDA recommends cooking pork to an internal temperature of 160°. Personally I find this to be a bit well done, particularly for a loin cut. That said, I wasn't entirely comfortable with taking my roast out of the oven at 138°. I cooked my roast to an internal temperature of just under 145°, which I felt was perfect, after letting the roast sit for 15 minutes. Would also like to mention that the leftovers were equally tasty, if not better.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The aroma as this cooks is amazing and it tastes just as amazing! I didn't have fennel on hand, I substituted anise seed. I also substituted fresh turnips for white potatoes and scallions for onions and threw in a few beets. For the pork, I added Japanese basil to the rub since I had it on hand and a little apple cider vinegar. Used less mustard than what the recipe calls for since my husband isn't a mustard fan. Yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Followed recipe to the letter and couldn't have been more pleased. The mustard rub gave the pork exceptional flavor. Lovely one-dish meal for a special occasion or for spoiling yourself on a night in!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We do not like fennel, but I used a little fennel seed...it added a little of the taste but not overwhelming. I actually put the seeds in a plastic bag and used my rolling pin to rollover the seeds. This released the oil in the seeds and I added to the marinade and tossed a little with the veggies.

I used pearl onions and cut the carrots and potatoes a little smaller with my Pork Roast. I cooked all together without separating. It cooked perfectly. I cooked the pork to 140F and let rest for 15 minutes.

My husband walked in the door "Wow" That smells Fantastic!...and tasted the same.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've cooked this dish twice now and its won raves . My husband absolutely can't stand mustard, so I've omitted that ingredient and just used the salt/garlic/thyme as a moist rub. Its fantastic - the thyme and garlic flavors come through beautifully. I made this for after-work dinner parties both times and didn't have the 1.5 hrs baking time for the veggies, so I cheated and microwaved the veggies 7-10 minutes before putting them in the oven to finish with the meat. Didn't lose any of that oven roasted flavor and texture and saved me at least 20 minutes.