Roast Loin of Pork with Fennel

  • Author: Martha Stewart
  • Total Time: 145


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


  1. Preheat the oven to 425⁰ F.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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