Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables Recipe

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables Recipe

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

This roast pork loin is about as easy and flavorful as it gets. It's also a great way to feed your crew without a lot of fuss, since everything cooks in the same pan.

Getting the timing right on the vegetables and meat can be tricky, though. If your meat (or your vegetables, for that matter) finishes first, remove the item from the oven and tent it with foil to keep it warm. Just continue cooking the remainder while the finished fare waits.

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.

  • Yield:Serves 4 to 6
  • Active time: 20 minutes
  • Total time:1 1/2 hours

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

Directions

  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.