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How to Make Roasted Pork, Fennel, and Onions - A Step-by-Step Guide

This roasted pork, fennel, and onions recipe is a savory and satisfying dish that is perfect for any occasion. Whether you are looking to impress your dinner guests or simply want to enjoy a flavorful meal at home, this recipe is sure to please. The combination of tender pork, aromatic fennel, and caramelized onions creates a mouthwatering medley of flavors and textures that will have you coming back for more.

The key to this recipe is the slow roasting process, which allows the pork ...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 50 mins
  • Servings: 10
  • Yield: 10 servings

  • 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

    311 cal.

    • Total Fat: 17g
    • Saturated Fat: 6g
    • Cholesterol: 73mg
    • Sodium: 152mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 24g
    • Vitamin C: 31mg
    • Calcium: 94mg
    • Iron: 2mg
    • Potassium: 794mg

    Categories

    Roast recipes
    Pork recipes
    Fennel recipes
    Onion recipes
    Main recipes