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  • 2 garlic cloves
  • 1 Tbls. kosher salt
  • 1 Tbls. fresh thyme leaves
  • 1/4 c Dijon mustard
  • 13 Lbs boneless potk loin, trimmed & tied
  • 3 small fennel bulbs, tops removed
  • 10 carrots, peeled & thickly sliced diagonally
  • 10 small potatoes
  • 2 onions, thickly sliced
  • 4 Tbls. olive oil
  • 4 Tbls. unsalted butter (1/2 stick) melted
  • salt & pepper to taste


Servings 6


Step 1

Preheat oven 425 degrees. In food processor grind together garlic, salt & thyme leaves. Add mustard and combine. Spread mixture over the portk loin and allow to sit at room temperature for at least 30 minutes.
Cut fennel bulbs into thick wedges cutting out core. Toss fennel, carrots, potatoes and onions in a bowl with olive oil, melted butter, salt and pepper. Transfer vegetables to a large roasting pan and cook for 30 minutes. Add the pork loin to pan and cook another 30 minutes or meat thermometer reads 138 degrees. Remove the meat from pan and return the vegetables to the oven to keep cooking. Cover meat with aluminum foil and allow to rest for 15 minutes. Arrange meat and vegetables on a platter.

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