Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick, as well as being unbelievably light, fresh[ and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine.]

Total Time:
1 hr 20 min
5 min
1 hr 15 min

6 servings


Preheat the oven to 400 degrees F (200 degrees C).

With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.

In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.

Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

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    Yummy! Tasty and easy! Will make this again.. could make it for company!Love love love Jamie and love love love this recipe
    What a wonderful recipe. Last week my wife said "Hey, we have fennel in the garden ready to pick, so we need to use it." I love Jamie's style of cooking, and this recipe seemed a natural fit for the fennel. I made the recipe as is, and it was terrific. Took just 50 minutes to cook the pork. Nice and juicy, and the sauce is to die for. Served with a fresh beet and orange salad.
    Very tasty. I added some onions as other people have said they did. I also didn't have any white wine in the house so I just used chicken broth. Really great for a weeknight dinner in a slow cooker.
    This recipe is a keeper! Delicious, well seasoned pork and succulent sauce.
    Just like Jamie says. It is easy to prepare and absolutely delicious. This is my "go to" recipe for pork. Do try it.
    This is so easy to do and it tasted lovely, now on family favs.
    Very easy to prepare, and it smells heavenly. Came out a bit blander than I would have liked, though -- I'd add more salt and pepper next time
    This was such an easy dish to prepare. I had a 4 lb loin but it only took about an hour to cook in the oven. It was most and delicious. My husband couldn't stop eating it. The only thing I changed is that I added a bit of corn starch at the end to make a gravy.
    very easy... very good. can get smokey as the wine cooks off if your pan is too big.
    Great, pork was not overdone at all. Used a smaller roast, about 1.75 pounds. Would make again for entertaining. Looks impressive
    I like to serve this any time of year, but it's a really big hit at Thanksgiving and Christmas. It really is very easy to make, but be careful when you first check the meat temperature; I opened the oven door and got a faceful of flame as the alcohol vapors lit off. Singed the ol' eyebrows quite nicely, thank you!
    It is hard to find a fantastic dish that is this easy to prepare. That makes it a five star winner in my books. Our Pork Loin Roast was about 3.5 lbs and took only 1 hr and 15 minutes to cook. I mixed some flour into the remaining butter and added to the pan drippings to slightly thicken the sauce. Superb! We will make this again and again.
    This is amazing...I make it every two weeks or so.. The fennel was an amazing discovery, and I LOVE the sauce that it creates for the pork. I don't use the wet wax paper, I just use some loose foil. I love this pork, it is soooo good. Thumbs up!
    This is one of our favorites. It's incredibly easy to make, and has alot of flavor.
    I recommend that you invest in a meat thermometer for this recipe. The first time that I made this, I overcooked the pork loin. Since then, I cook it until the internal temp reaches 140 deg F, then I put it on a plate and cover it with foil for about 10 minutes to let it cool. Now it is perfect - just done and very juicy.
    This is one of the best recipes for pork that I have ever tasted. The meat stays remarkably moist and the vegetables are prefect with it. Delicious!
    This dish is awesome. I have never had fennel before and to be honest was scared. It was great. I will definetly try it again.
    This is a snap to make and delicious. When I last made it, my mother-in-law couldn't stop raving about it.
    I was surprised at how much I like this recipe. It is very good and simple to put together. My husband liked it alot.
    Delicious and quick. I passed the sauce through a sieve to take out the extra fennel seeds, tehn added teh fennel and garlic to the platter. The sauce was smooth and so tasty. Will definitely make again.
    This was a very good to great dish. It got better as time passed. It was good as a main dish one night. Sandwiches the next day and even when snuck into an omelette after a long night. I say make it. It is easy and flavorful. Enjoy! (Nice work Jaime)
    I've never rated a recipe before (with years of online recipe hounding) but this one is just too easy, and too unbelievably good. You throw it together, throw it in the oven and it comes out complex, and meltingly delicious. Don't skip adding the butter to the sauce at the end. Use a generous sized fennel bulb, too, else everyone will fight over it.
    As usual a nicely balanced meal. Hadn't tried fennel before but becoming a favourite vegetable of mine. Too good for the mother-in-law keep it for yourself.
    Out of all Jaime's recipes, so far, this is my favorite. The fennel works so well with the rosemary and garlic. You won't ever have to worry about eating shoes again! This pork roast is as tender as it can be!
    Family and friends loved this recipe! Although the kids are not wild about fennel it didn't hold them back one bit. Definitely will make again
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