Roast Boneless Pork Loin

I am always surprised when I try something that I used to think I didn't like to find out that I love it now!  That is how fennel has been for me lately.  Not sure how I was cooking it or when I was trying it, but it never tasted very good.  Over the last couple months I have added it as a side to a few dishes and it made the meal surprisingly better! This pork loin is just another one that falls into that category.  It turns out cooked perfectly moist and the roasted vegetables (including fennel) with it are fantastic!

Recipe by Ina Garten and photos by FT - Food Tasty!

serves 6

Ingredients:

2 cloves garlic, minced

Salt and freshly ground black pepper, plus 1 tablespoon kosher salt

1 tablespoon fresh thyme leaves

1/4 cup Dijon mustard

1 (3-pound) boneless pork loin, trimmed and tied

3 small fennel bulbs, tops removed

8 carrots, peeled, and thickly sliced diagonally

10 small potatoes (red or white-skinned), cut in quarters

2 yellow onions, thickly sliced

4 tablespoons good olive oil

4 tablespoons unsalted butter, melted

Directions:

Preheat the oven to 425 degrees F.

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. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.

Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. 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. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

Click here for a printable version of this recipe.

Enjoy!  Sheri