Roasted Pork Loin with Fennel and Carrots
This recipe is simple to prepare—both the pork and vegetables roast in the same pan—yet it’s impressive enough for dinner guests.
- 1 boneless pork loin, 3 1/2 to 4 lb. (1.75 to 2 kg)
- 3 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 fennel bulbs, trimmed, cored and quartered lengthwise
- 1/4 lb. (125 g) baby carrots, peeled, tops trimmed to 1/2 inch
- 1/4 lb. (125 g) green beans, trimmed
Preheat an oven to 400°F (200°C).
Rub the pork with 1 Tbs. of the olive oil and season generously with salt and pepper. Place on a rack in a roasting pan.
In a large bowl, toss the fennel with 1 Tbs. of the olive oil and season with salt and pepper. Place the fennel on the roasting rack around the pork. In another bowl, toss the carrots and green beans with the remaining 1 Tbs. olive oil and season with salt and pepper; set aside.
Transfer the pan to the oven and roast until the internal temperature of the meat registers 145°F (63°C), 50 to 60 minutes, adding the carrots and green beans to the pan during the last 15 minutes of cooking.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. If the carrots and green beans are not yet tender, continue cooking them while the pork rests. Slice the pork, place on a warmed platter and arrange the vegetables alongside. Serve immediately. Serves 6.