Roast Pork With Fennel: A Flavorful One-Pan Delight
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Calories per Serving: 912.5
Recipe Category: Pork
Recipe Yield: Serves 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Garlic | 2 cloves |
| Kosher Salt | 1 tablespoon |
| Fresh Thyme Leaves | 1 tablespoon |
| Dijon Mustard | 1/4 cup |
| Boneless Pork Loin | 3 pounds |
| Fennel Bulbs | 3 |
| Carrots | 10 |
| New Potatoes | 10 |
| Onions | 2 |
| Olive Oil | 4 tablespoons |
| Unsalted Butter | 4 tablespoons |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 912.5 kcal |
| Fat | 46.4g |
| Saturated Fat | 16.1g |
| Cholesterol | 163.2mg |
| Sodium | 1538.7mg |
| Carbohydrates | 71.3g |
| Fiber | 13.4g |
| Sugar | 8.7g |
| Protein | 53.8g |
Instructions:
- Preheat Oven: Begin by preheating your oven to 425Β°F (220Β°C).
- Prepare Herb Mixture: In a mortar and pestle or food processor, grind together the garlic, kosher salt, and fresh thyme leaves until it forms a coarse paste. Add the Dijon mustard to this mixture and combine thoroughly.
- Season Pork: Rub the prepared mixture generously over the boneless pork loin. Let the pork sit at room temperature for at least 30 minutes to allow the flavors to meld and the meat to temper.
- Prepare Vegetables: While the pork rests, cut the fennel bulbs into thick wedges, slicing through the core. Peel and chop the carrots, halve the new potatoes, and cut the onions into wedges.
- Toss Vegetables: In a large bowl, toss the fennel, carrots, potatoes, and onions with olive oil, melted butter, salt, and pepper until everything is well-coated.
- Roast Vegetables: Transfer the vegetables to a large roasting pan and spread them out evenly. Roast the vegetables in the preheated oven for 30 minutes.
- Add Pork: After 30 minutes, take the pan out of the oven and add the seasoned pork loin to the center of the pan. Continue roasting for another 30 to 50 minutes, or until a meat thermometer inserted into the center of the pork reads 138Β°F (59Β°C).
- Rest the Meat: Once the pork is done, remove it from the roasting pan and cover it loosely with aluminum foil. Let the pork rest for 15 minutes. This step ensures the juices redistribute, making the meat more tender and flavorful.
- Finish Vegetables: While the pork rests, return the vegetables to the oven and continue roasting them until they are tender and slightly caramelized, about 15 minutes longer.
- Serve: Once the meat has rested, remove the strings and slice the pork thickly. Arrange the slices on a platter with the roasted vegetables.
- Optional Garnish: Sprinkle with additional salt and pepper if desired, and serve immediately.
Cooking Tips & Variations:
- Herb Variations: Experiment with other herbs like rosemary or oregano for a different flavor profile.
- Vegetable Swap: Feel free to swap out the vegetables depending on whatβs in season. Brussels sprouts, parsnips, or sweet potatoes would work wonderfully.
- Gravy Option: If you’d like a gravy to accompany this dish, use the pan drippings to make a quick sauce by adding a bit of broth and reducing it over medium heat.
This Roast Pork with Fennel recipe is the ultimate one-pan meal, perfect for a comforting weeknight dinner or a special Sunday roast. The combination of savory pork, sweet roasted vegetables, and aromatic herbs creates a mouthwatering dish your family will adore. Whether served for a casual family gathering or an elegant dinner party, this easy yet impressive recipe from Love with Recipes is sure to become a favorite.
