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Pork Loin with Carrots, Fennel, and Lemons

  • Prep:
  • Total Time:
  • Servings: 4
Pork Loin with Carrots, Fennel, and Lemons

Photography: Romulo Yanes

Source: Everyday Food, April 2012

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

  1. 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.

  2. 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 Note

The carrots and fennel can be prepped up to 3 days ahead and stored in separate zip-top bags.

Reviews (4)

  • CouzCat 3 Jul, 2013

    Excellent flavourful recipe. The lemons really add zip.

  • SumerJ 12 Mar, 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.

  • dgreenland 5 Mar, 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!

  • Moon8 27 Feb, 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.

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