The carrots and fennel can be prepped up to 3 days ahead and stored in separate zip-top bags.
5 star values: 3
4 star values: 2
3 star values: 9
2 star values: 7
1 star values: 1
Rating: 4 stars
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: 5 stars
Excellent flavourful recipe. The lemons really add zip.
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.
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!
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.