Recipes Ingredients Meat & Poultry Pork Recipes Pork Loin with Carrots, Fennel, and Lemons 3.0 (22) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 25 mins Servings: 4 You only need a handful of ingredients to create this delicious roasted-pork meal. Ingredients 1 ½ 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. Romulo Yanes Cook's Notes The carrots and fennel can be prepped up to 3 days ahead and stored in separate zip-top bags. Rate it Print