Back to Pork Loin with Carrots, Fennel, and Lemons All Reviews for Pork Loin with Carrots, Fennel, and Lemons - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 1 hr 25 mins Servings: 4 pork-loin-carrots-fennel-med108164.jpg
Ingredients Ingredient Checklist 1 1/2 pounds carrots, cut into 3-inch pieces 5 medium fennel bulbs, cut into 1-inch wedges 3 lemons, halved 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 2 pounds boneless pork loin roast, tied at 1-inch intervals 1 teaspoon ground coriander
Cook’s Notes The carrots and fennel can be prepped up to 3 days ahead and stored in separate zip-top bags.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 1 hr 25 mins Servings: 4 pork-loin-carrots-fennel-med108164.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 1 hr 25 mins Servings: 4
Recipe Summary
prep: 10 mins total: 1 hr 25 mins
Servings: 4
prep: 10 mins
total: 1 hr 25 mins
prep:
10 mins
total:
1 hr 25 mins
Servings: 4
4
pork-loin-carrots-fennel-med108164.jpg
pork-loin-carrots-fennel-med108164.jpg
Ingredients
Ingredients
- 1 1/2 pounds carrots, cut into 3-inch pieces 5 medium fennel bulbs, cut into 1-inch wedges 3 lemons, halved 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 2 pounds boneless pork loin roast, tied at 1-inch intervals 1 teaspoon ground coriander
Directions
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.
Tent pork with foil and let rest 15 minutes. Reserve 3 cups vegetables in an airtight container for Roasted Vegetable Salad with Lentils recipe. Slice pork and serve with lemons and remaining vegetables.
Cook’s Notes The carrots and fennel can be prepped up to 3 days ahead and stored in separate zip-top bags.
Cook’s Notes
The carrots and fennel can be prepped up to 3 days ahead and stored in separate zip-top bags.
Reviews (5)
Add Rating & Review 22 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 7 1 star values: 1
Reviews (5)
Add Rating & Review 22 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 7 1 star values: 1
Add Rating & Review
22 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 7 1 star values: 1
22 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 7 1 star values: 1
22 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 7 1 star values: 1
5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 7 1 star values: 1
Martha Stewart Member Rating: 4 stars 04/22/2015 I finally had this turn out right after my 4th try. I put the pork and veg in at the same time and cooked to an internal temp of 170'F, recommend stirring veg half way through. Used two fennel bulbs and one spanish onion, recommended qty of carrots, one lemon cut into wedges. Seasoned pork with Montreal Steak Spice mix. Turned out awesome - even the baby liked it. I'm not sure why but the other times I've cooked exact to the recipe my veg turns out burnt before the pork is cooked through. Martha Stewart Member Rating: 5 stars 07/03/2013 Excellent flavourful recipe. The lemons really add zip. Martha Stewart Member Rating: Unrated 03/12/2013 I had to go to 3 stores just to find fennel bulbs and there were no sizes (sm, med, lg). They were $3.99 a lb. I got 2 for $8.50!! Then after 35 min my pork was only 115 degrees, mine looked the same size as in the video. It cooked an extra 15 min then the vegis were a bit over cooked. Dinner was good but not great, meat was a bit dry but that is common with this cut. Martha Stewart Member Rating: Unrated 03/05/2013 This recipe was really awesome and will be saved to make again! I was eating the veggies off the roasting pan and could barely wait to put them on my plate. Like another reviewer, I didn't really know what to do with the lemons but they ended up just imparting their flavor on the veggies with no further action required. I only had a pork tenderloin handy so i adjusted the time for the smaller roast. The veggies cooked a total of 45 minutes and the tenderloin for 30. Everything was perfect! Martha Stewart Member Rating: Unrated 02/27/2013 The pork came out pretty good and I really liked the roasted fennel. I was not sure what to do with the lemon. I just sorta squeezed it on the veggies.Martha Stewart Member
Rating: 4 stars 04/22/2015
I finally had this turn out right after my 4th try. I put the pork and veg in at the same time and cooked to an internal temp of 170’F, recommend stirring veg half way through. Used two fennel bulbs and one spanish onion, recommended qty of carrots, one lemon cut into wedges. Seasoned pork with Montreal Steak Spice mix. Turned out awesome - even the baby liked it. I’m not sure why but the other times I’ve cooked exact to the recipe my veg turns out burnt before the pork is cooked through.
Rating: 4 stars
Rating: 5 stars 07/03/2013
Excellent flavourful recipe. The lemons really add zip.
Rating: 5 stars
Rating: Unrated 03/12/2013
I had to go to 3 stores just to find fennel bulbs and there were no sizes (sm, med, lg). They were $3.99 a lb. I got 2 for $8.50!! Then after 35 min my pork was only 115 degrees, mine looked the same size as in the video. It cooked an extra 15 min then the vegis were a bit over cooked. Dinner was good but not great, meat was a bit dry but that is common with this cut.
Rating: Unrated
Rating: Unrated 03/05/2013
This recipe was really awesome and will be saved to make again! I was eating the veggies off the roasting pan and could barely wait to put them on my plate. Like another reviewer, I didn’t really know what to do with the lemons but they ended up just imparting their flavor on the veggies with no further action required. I only had a pork tenderloin handy so i adjusted the time for the smaller roast. The veggies cooked a total of 45 minutes and the tenderloin for 30. Everything was perfect!
Rating: Unrated 02/27/2013
The pork came out pretty good and I really liked the roasted fennel. I was not sure what to do with the lemon. I just sorta squeezed it on the veggies.
All Reviews for Pork Loin with Carrots, Fennel, and Lemons
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Loin with Carrots, Fennel, and Lemons
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
