Pork Loin with Fennel and Carrots
This is a nice easy special meal for two for the holiday or over the winter months.
I served with a Cranberry Chipotle Sauce* and Chestnut stuffing/dressing**.
Ingredients
- 6-8 carrots, cut into 3-inch pieces
- 2 medium fennel bulbs, cut into 1-inch wedges
- 2 lemons, halved
- 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
- 2-3 pound boneless pork loin roast, tied at 1-inch intervals
- 1 teaspoon ground coriander
Directions
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Preheat oven to 425 degrees. On a rimmed baking sheet, toss together carrots, fennel, lemons, and oil. Season with salt and pepper, arrange in a single layer, and roast 25 minutes. Remove sheet from oven and stir; place pork in center of sheet, sprinkle with coriander, and season with salt and pepper. Roast until vegetables are tender and pork is browned and cooked through (an instant-read thermometer inserted into center should read 145 degrees), 30 to 35 minutes.
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Tent pork with foil and let rest 15 minutes. Slice pork and serve with lemons and vegetables.
*Bronco Bob’s Limited Edition (also good with Turkey)
** Williams Sonoma’s Bottled Whole Chestnuts