John and I love Circle B Ranch Pork Loin. Pork Loin roasted with fennel, carrots, potatoes and onions is just delicious. Enjoy!
- 2 garlic cloves, minced
- Salt & freshly ground black pepper, plus 1 Tbsp. kosher salt
- 1 Tbsp. fresh rosemary
- ¼ cup Dijon mustard
- 1 (3 lb.) Circle B Ranch boneless pork loin, trimmed and tied
- 3 small fennel bulbs, tops removed
- 6 carrots, peeled and thickly sliced diagonally
- 10 small potatoes (red or white-skinned), cut in quarters
- 2 parsnips
- 2 yellow onions, thickly sliced
- 4 Tbsp. good olive oil
- 4 Tbsp. unsalted butter, melted
- Preheat the oven to 425⁰ F.
- With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 Tbsp. salt, and rosemary leaves. Add the mustard. Spread the mixture of the pork loin and allow it to sit at room temperature for at least 30 minutes.
- Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes.
- Add the pork loin to the pan and continue to cook for another 30-50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking.
- Cover the meat with aluminum foil and allow it to rest for 15 minutes. Slice meat into thick slices. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground black pepper to taste. Serve warm.
- Serving Size: 6