Best 4 Roasted Pork Loin With Fennel Recipes

**Roasted Pork Loin with Fennel: A Delightful Culinary Journey**

Embark on a tantalizing culinary adventure with our roasted pork loin with fennel, a symphony of flavors that will leave your taste buds dancing. This succulent dish showcases a tender and juicy pork loin, expertly roasted to perfection and infused with the aromatic essence of fennel. Accompanying the pork is a medley of roasted vegetables, each contributing its unique flavor and texture to create a harmonious ensemble.

Roasted carrots add a touch of sweetness, while parsnips lend a slightly earthy note. Brussels sprouts bring a delightful crunch, and fennel provides a subtle aniseed flavor that complements the pork beautifully. The accompanying recipes offer variations on this classic dish, allowing you to explore different flavor profiles and cooking techniques. Experiment with a tangy lemon and herb marinade, or opt for a rich and savory red wine sauce.

For a vegetarian alternative, try the roasted vegetable medley on its own, or pair it with grilled halloumi or tofu. And for a truly indulgent experience, indulge in the slow-cooker pulled pork with fennel, a fall-apart tender pork dish that's perfect for a cozy meal. With its versatile recipes and delectable flavors, this roasted pork loin with fennel is sure to become a favorite in your culinary repertoire.

Let's cook with our recipes!

ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC

Roasted Pork Tenderloin with Fennel and Garlic image

Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 40m

Number Of Ingredients 6

Ingredients

12 garlic cloves, peeled
3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
3 tablespoons olive oil
Coarse salt and ground pepper
2 pork tenderloins (about 1 pound each)
1/2 teaspoon dried oregano

Steps:

Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees.
Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.

Nutrition Facts : Calories 442 g, Fat 18 g, Fiber 7 g, Protein 49 g

FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges image

Provided by Ian Knauer

Categories Roast Sauté Quick & Easy Dinner Pork Tenderloin Fennel Winter Healthy Candy Thermometer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 teaspoon fennel seeds
1 pound pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
1/2 teaspoon fresh lemon juice, or to taste

Steps:

Preheat oven to 350°F with rack in middle.
Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

ROASTED PORK LOIN WITH FENNEL

Roasted Pork Loin with Fennel image

Categories Garlic Herb Pork Vegetable Roast Dinner Meat Bacon Fennel Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 8

Number Of Ingredients 13

Ingredients

1 cup chopped pancetta or bacon
10 garlic cloves, peeled
2 tablespoons fennel seeds
2 tablespoons olive oil
2 tablespoons dry red wine
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/2 teaspoon ground black pepper
1 3-pound boneless pork loin
6 bay leaves
1 1/2 cups (or more) chicken stock or canned low-salt broth
2 fennel bulbs, tops trimmed, bulbs cut into thin wedges
Lemon wedges

Steps:

Blend first 8 ingredients in processor until mixture is finely chopped.
Using tip of small sharp knife, make about twenty 1 1/2-inch-deep incisions all over pork loin. Press 1 generous teaspoonful of pancetta paste into each incision. Rub remaining paste over outside of pork. Arrange bay leaves in bottom of roasting pan. Place pork loin atop bay leaves. Cover; let pork stand at room temperature 2 hours or refrigerate overnight.
Preheat oven to 375°F. Sprinkle pork with salt. Roast 45 minutes. Pour 1 1/2 cups stock into pan. Continue to roast until thermometer inserted into center registers 155°F, adding more stock if it evaporates and basting pork with juices occasionally, about 45 minutes longer.
Transfer pork to cutting board. Discard bay leaves. Transfer pan juices to small saucepan. Skim fat from top of juices; boil until liquid is reduced by half, about 4 minutes. Cut pork into 1/2-inch-thick slices. Transfer to platter. Pour juices over. Surround with fennel and lemon wedges (squeeze lemon over fennel at table).

ROASTED PORK, FENNEL, AND ONIONS

Roasted Pork, Fennel, and Onions image

Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.

Provided by Christine L.

Categories Meat and Poultry Recipes Pork

Time 1h50m

Yield 10

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 cup fresh sage
1 ½ tablespoons freshly ground black pepper
2 teaspoons freshly ground cumin seed
1 (3 pound) boneless pork loin roast - trimmed, rolled, and tied
2 tablespoons olive oil
3 bulbs fennel, trimmed, tops reserved
1 ½ cups orange juice
4 red onions with peel, halved
½ cup chicken stock
1 tablespoon balsamic vinegar
salt to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 14.7 g, Cholesterol 72.6 mg, Fat 17.4 g, Fiber 3.3 g, Protein 23.9 g, SaturatedFat 6.2 g, Sodium 152.4 mg, Sugar 5.4 g

Tips:

To ensure the pork loin is cooked evenly, use a meat thermometer to check the internal temperature. The recommended temperature for roasted pork loin is 145 degrees Fahrenheit (63 degrees Celsius).
To enhance the flavor of the pork loin, marinate it in a mixture of olive oil, herbs, and spices for at least 30 minutes before roasting.
For a crispy and flavorful crust on the pork loin, rub it with a mixture of salt, pepper, and garlic powder before roasting.
To prevent the pork loin from drying out, add some liquid to the roasting pan, such as broth, water, or wine.
Roast the pork loin in a preheated oven at 425 degrees Fahrenheit (220 degrees Celsius) for 20-25 minutes per pound, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
Let the pork loin rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Roasted pork loin is a versatile and delicious dish that can be enjoyed for lunch, dinner, or even as a cold cut sandwich. With its tender and juicy texture, combined with the aromatic flavors of fennel, garlic, and thyme, this dish is sure to impress your family and friends. Whether you're a seasoned chef or a beginner in the kitchen, this recipe provides clear and easy-to-follow instructions that will guide you through the process of creating a mouthwatering roasted pork loin that will become a favorite in your culinary repertoire.