Roast Loin of Pork with Fennel
Elevate your next dinner gathering with this exquisite Roast Loin of Pork with Fennel, a dish that marries tender, juicy pork with the subtle sweetness of caramelized fennel. This centerpiece-worthy recipe highlights a flavorful fennel seed and garlic paste, enhanced with bright lemon zest and aromatic fresh thyme, which is rubbed over a golden-seared pork loin. Thinly sliced fennel bulbs create a savory, slightly anise-scented bed, enriched with a delicate white wine and chicken stock reduction. Roasted to perfection in a single skillet, this easy yet impressive entrée combines bold flavors into a showstopping dish that’s perfect for cozy family meals or elegant entertaining. Serve sliced with the roasted fennel and pan juices for a hearty, flavor-packed meal that will leave everyone wanting seconds. Keywords: roast pork loin, fennel recipe, easy one-pan dinner, roasted fennel, pork roast recipe.
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Recipe Information
Ingredients
- 3 pounds boneless pork loin
- 2 whole fennel bulb
- 2 teaspoons fennel seeds
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup white wine
- 1 cup chicken stock
Instructions
Preheat your oven to 400°F (200°C) and position a rack in the center of the oven.
Trim and core the fennel bulbs, then slice them thinly. Set aside for later use.
In a small bowl, combine fennel seeds, minced garlic, olive oil, lemon zest, fresh thyme, kosher salt, and black pepper to form a paste.
Pat the pork loin dry with paper towels. Rub the fennel paste all over the pork, ensuring it’s evenly coated.
Heat a large ovenproof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Remove the pork from the skillet and set aside temporarily. Add the sliced fennel to the same skillet and sauté until slightly softened, about 4-5 minutes.
Deglaze the skillet by adding white wine and scraping the browned bits from the bottom of the pan. Let the wine reduce for 2 minutes.
Add the chicken stock to the skillet, then return the pork loin on top of the fennel mixture.
Transfer the skillet to the preheated oven and roast for 70-80 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Once cooked, remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
Serve the sliced pork loin on a platter with the roasted fennel and pan juices drizzled over the top.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 395 mg | 17% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
