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Sunday Supper

Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Pork loin, rubbed with fennel, makes an ideal companion for sticky, glazed balsamic vegetables. [Photograph: Jennifer Olvera]

Note: It's fine to use whole fennel seeds in equal measure in place of cracked fennel. Just toast it in a pan over medium heat until fragrant. Then, bash it up using a mortar and pestle.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

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About This Recipe

Yield:Serves 4 to 6
Active time:20 minutes
Total time:1 1/2 hours
Special equipment:Dutch oven
This recipe appears in: Sunday Supper: Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Ingredients

  • 1 1/4 teaspoon cracked fennel seed
  • 1 teaspoon onion powder
  • Kosher salt and freshly ground black pepper
  • 2 1/2 pound boneless pork loin
  • 4 tablespoons olive oil, divided
  • 1 pound carrots, peeled and cut into rough chunks
  • 1 pound pearl onions, peeled
  • 1 cup dry white wine, divided
  • 1/4 cup balsamic vinegar

Procedures

  1. 1

    Adjust oven rack to lower-middle position and preheat oven to 350°F. Combine fennel, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Rub and evenly distribute mixture onto pork. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Sear pork on all sides until well-browned, about 15 minutes total.

  2. 2

    Add vegetables to pan, along with 1/2 cup white wine. Season vegetables with salt and pepper and deglaze pan by scraping up browned bits from the bottom of the pan. Drizzle with remaining 2 tablespoons olive oil and balsamic vinegar and transfer to the oven to roast, uncovered, turning the meat periodically, until pork registers 140 to 145°F on an instant read thermometer, about 1 hour.

  3. 3

    Remove from oven and transfer pork loin to a cutting board. Allow to rest for 10 minutes. Meanwhile, deglaze pan with remaining 1/2 cup wine, using a wooden spoon to scrape up browned bits. Season pan juices to taste with salt and pepper. Slice meat and serve with vegetables and pan juices.

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