Fennel-Roasted Pork Loin

Fennel-Roasted Pork Loin

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3

    pound pork loin

  • ¼

    cup Dijon mustard

  • 2

    cloves garlic, minced

  • 2

    Tbsp. chopped fresh thyme

  • 4

    small potatoes, quartered

  • 2

    small fennel bulbs, quartered

  • cups chopped carrots

  • cups chopped onion

  • 1

    cup chopped celery

  • 5

    Tbsp. EVOO

  • 2

    cups beef broth


Coat pork with mustard and season with garlic, thyme, and salt and pepper to taste. Let stand 30 minutes. Preheat oven to 425. Combine potatoes, fennel, carrots, onion and celery in a large lightly greased roasting pan. Toss with 3 Tbsp. EVOO and season with salt and pepper. Roast 20 minutes. Heat remaining oil in a large ovenproof pan. Add pork, cook 5 minutes per side or until browned. Add broth; transfer pan to oven. Roast 30-45 minutes or until pork reaches 155 degrees. Remove from oven and let stand 10 minutes. Slice and serve with roasted vegetables.


Facebook Conversations