Roasted Pork, Fennel, and Onions

Roasted Pork, Fennel, and Onions

11 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 50 m
Christine L.
Recipe by  Christine L.

“Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
  3. Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
  4. Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
  5. Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
  6. Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
  7. Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

Share It

Reviews (11)

Rate This Recipe
Caroline C
12

Caroline C

I didn't include the sage as we aren't fans. Even without the sage I thought there were way too many conflicting flavors going on. The orange/balsamic reduction wasn't bad but it did not complement the fennel, onions and cumin flavors at all. This was ok but I wouldn't make it again. Thanks anyway.

SNOG
9

SNOG

Terrific, will make again for a special family meal. Thanks for the recipe!

EBENEZER11
9

EBENEZER11

Found the 'Roast Pork Fennel,' to have a great taste. Thank you for the 'new,' to me..., recipe.

More Reviews

Similar Recipes

Roasted Pork Loin
(673)

Roasted Pork Loin

Easy Roasted Pork
(350)

Easy Roasted Pork

Herb Roasted Pork Loin and Potatoes
(240)

Herb Roasted Pork Loin and Potatoes

Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce
(185)

Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Cajun Roasted Pork Loin
(63)

Cajun Roasted Pork Loin

Roasted Loin of Pork with Pan Gravy
(29)

Roasted Loin of Pork with Pan Gravy

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 311 cal
  • 16%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 14.7 g
  • 5%
  • Protein
  • 23.9 g
  • 48%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

>

next recipe:

Easy Roasted Pork