Roast Pork Loin with Fennel
Pork roast is affordable and feeds a crowd! I like to use pork loin for this recipe. I roast it with fennel. Fennel has a delicate flavor and it tends to get sweeter when cooked. It really complements the meat.The flavors work well here.
This is a lean piece of meat so there isn’t too much fat. I like to use pork loin when I am roasting pork with other vegetables. The pork adds great flavor to the vegetables, without drowning them in pork fat. Not that pork fat is a bad thing. Other cheaper cuts of pork are great for roasting, barbecuing, or grilling, but for this recipe, I prefer a pork loin.
Pork loin can dry out if not cooked properly, so keep an eye out for the internal temperature! Pork is properly cooked at 145 degrees. Invest in a meat thermometer if you don’t already have one. It really does make cooking pork and chicken a lot easier and ensures you are cooking your meats to the right temperature for safety!
For this recipe the vegetables and pork are seasoned simply. There are only a few ingredients in this recipe, but it is definitely one that you will make again once you try it!
Fennel Pork Loin
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless pork loin roast
- 1 large onion sliced thin
- 1 large fennel bulb sliced thin
- 1 tablespoon Krazy mixed up salt
- 1/4 cup chicken broth/stock
- 1 tablespoon fresh thyme dried is fine
- 1-2 cloves garlic crushed
Instructions
- Pre-heat oven to 350 degrees. Thinly slice fennel and onion. Don't forget to remove the tough core from the fennel. Crush garlic with the back of your knife.
- Add the fennel onion and garlic to a bowl and add 1 tablespoon of olive oil, thyme salt and pepper. Toss to combine.
- Add the vegetable mixture to the bottom of your roasting pan. Rub your pork loin with remaining tablespoon of olive oil. Sprinkle the roast with a tablespoon of Krazy Mixed Up Salt and rub into the roast. Top with fresh thyme.
- Roast for 1- 1 1/2 hours. Occasionally toss the vegetables. Halfway through cooking add 1/4 cup of chicken broth to the bottom of the pan and toss the vegetables. Roast until the internal temperature reaches 145 degrees. This could take longer than stated recipe time.
- Slice and serve with vegetables and pan juices.
