Roast Loin Of Pork With Fennel
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
44
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cloves
Garlic (minced)1
Salt1 tbsp
Thyme Leaves (fresh)1 cup
Dijon Mustard3 small
Fennel (bulbs, tops removed)10 small
Potatoes Red4 tbsps
Olive Oil (good)4 tbsps
Unsalted Butter (melted)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
3
With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves
4
Add the mustard
5
Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes
6
Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core
7
Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste
8
Place the vegetables in a large roasting pan and cook for 30 minutes
9
Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees
10
Remove the meat from the pan and return the vegetables to the oven to keep cooking
11
Cover the meat with aluminum foil and allow it to rest for 15 minutes
12
Remove the strings from the meat and slice it thickly
13
Arrange the meat and vegetables on a platter
14
Sprinkle with salt and freshly ground pepper to taste
15
Serve warm