Pork Loin with Carrots, Fennel, and Lemons

The vegetables and pork cook together on one pan for an easy (and flavorful!) dish. Watch the video to see Everyday Food editor Sarah Carey’s tips for a juicy pork loin.

Pork Loin with Carrots, Fennel, and Lemons

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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.

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Pork Loin with Carrots, Fennel, and Lemons

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