Roasted Pork Loin with Fennel and Onions: A Simple & Delicious Feast

Looking for a flavorful and relatively hands-off meal that’s perfect for a weekend dinner or a special occasion? Look no further than this recipe for roasted pork loin with fennel and onions. The combination of succulent pork, aromatic fennel, and sweet onions creates a symphony of flavors that will tantalize your taste buds. This dish is surprisingly easy to prepare and requires minimal active cooking time, allowing you to relax and enjoy the company of your guests while the oven does all the work. We will guide you through each step to make this dish a success.

Why This Recipe Works

Several factors contribute to the deliciousness of this roasted pork and fennel recipe:

• The Pork: Pork loin is a lean and tender cut of meat that roasts beautifully. It’s mild flavor is a great blank canvas to absorb the flavors of the fennel, onion, and herbs. Choosing a high-quality pork loin ensures a juicy and flavorful result.
• The Fennel: Fennel bulbs, when roasted, transform from a slightly licorice-flavored vegetable to a sweet and savory delight. Roasting brings out their natural sugars and mellows their anise flavor, making them a perfect complement to the pork.
• The Onions: Onions, like fennel, caramelize beautifully when roasted, adding sweetness and depth of flavor to the dish. They also provide a lovely textural contrast to the pork and fennel.
• The Aromatics: A simple blend of herbs, garlic, and olive oil infuses the pork and vegetables with a fragrant and savory aroma, enhancing the overall flavor profile.
• The Roasting Process: Roasting at a moderate temperature allows the pork to cook evenly and retain its moisture, while also allowing the fennel and onions to caramelize and develop their flavors.

Ingredients You’ll Need

• Pork Loin Roast: About 2-3 pounds, trimmed of excess fat. A center-cut loin roast is ideal for even cooking.
• Fennel Bulbs: 2 large fennel bulbs, cored and sliced. Reserve the fronds for garnish.
• Onions: 2 large yellow onions, peeled and sliced. Red onions can also be used for a slightly different flavor profile.
• Garlic: 4-6 cloves, minced.
• Olive Oil: Extra virgin olive oil, for drizzling.
• Dried Herbs: 2 teaspoons dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried oregano. Fresh herbs can also be used, using about 1 tablespoon of each, chopped.
• Salt and Pepper: To taste.
• Optional: 1/2 cup dry white wine or chicken broth (for deglazing the pan).

Equipment You’ll Need

• Roasting Pan: A roasting pan with a rack is ideal, but a baking sheet with sides will also work.
• Sharp Knife: For slicing the fennel and onions.
• Cutting Board: For prepping the vegetables.
• Mixing Bowl: For tossing the vegetables with the herbs and oil.
• Meat Thermometer: Essential for ensuring the pork is cooked to the correct temperature.

Step-by-Step Instructions

Step 1: Prepare the Pork

Remove the pork loin from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This will help it cook more evenly. Pat the pork loin dry with paper towels. This is important because dry meat browns better. Season the pork loin generously with salt and pepper. Don’t be shy with the seasoning; it’s the only way to ensure the pork is flavorful.

Step 2: Prepare the Vegetables

Preheat your oven to 400°F (200°C). While the oven is heating, prepare the fennel and onions. Core the fennel bulbs and slice them into approximately 1/4-inch thick slices. Peel the onions and slice them into similar thickness. In a large mixing bowl, combine the sliced fennel, onions, and minced garlic. Add the dried thyme, rosemary, and oregano. Drizzle generously with olive oil and toss everything together until the vegetables are evenly coated. Ensure that the salt and pepper are spreaded evenly.

Step 3: Assemble and Roast

Place the seasoned pork loin on the rack in the roasting pan (or on a baking sheet with sides). Arrange the fennel and onion mixture around the pork loin. Make sure the vegetables are spread evenly around the pork so they cook evenly. If using white wine or chicken broth, pour it into the bottom of the roasting pan. This will help create steam and keep the pork moist, and will also create a delicious sauce. Place the roasting pan in the preheated oven and roast for approximately 20-25 minutes per pound, or until a meat thermometer inserted into the thickest part of the pork registers 145°F (63°C). Use a reliable meat thermometer to ensure accurate results. Start checking the temperature after about an hour of roasting.

Step 4: Rest and Serve

Once the pork reaches the desired temperature, remove the roasting pan from the oven. Tent the pork loin loosely with foil and let it rest for at least 10-15 minutes before slicing. This is crucial, as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. While the pork is resting, scrape the bottom of the roasting pan to loosen any browned bits (the fond). This adds a lot of flavor to the sauce. Slice the pork loin into approximately 1/2-inch thick slices. Serve the sliced pork with the roasted fennel and onions. Spoon any pan juices over the pork and vegetables. Garnish with fresh fennel fronds, if desired.

Tips for Perfect Roasted Pork

• Don’t Overcook: Pork loin is best served slightly pink in the center. Overcooking will result in a dry and tough roast. Use a meat thermometer to ensure accurate cooking.
• Resting is Key: Allowing the pork to rest before slicing is essential for retaining moisture. Don’t skip this step!
• Season Generously: Pork loin is a relatively mild-flavored cut of meat, so don’t be afraid to season it generously with salt, pepper, and herbs.
• Use Fresh Ingredients: The quality of your ingredients will directly impact the flavor of the dish. Use fresh fennel, onions, and herbs whenever possible.
• Adjust Roasting Time: Roasting time will vary depending on the size of the pork loin and the accuracy of your oven. Use a meat thermometer to ensure the pork is cooked to the correct temperature.
• Brown the Pork: For extra flavor and visual appeal, sear the pork loin in a hot skillet before roasting. This will create a beautiful crust on the outside of the pork. You can sear it on all sides for a beautiful appearance.

Variations and Additions

This roasted pork and fennel recipe is incredibly versatile and can be easily adapted to suit your preferences. Here are a few variations and additions to consider:

• Add Potatoes: Toss cubed potatoes (such as Yukon Gold or red potatoes) with the fennel and onions before roasting. This will create a complete one-pan meal.
• Add Carrots: Similarly, add sliced carrots to the roasting pan for added sweetness and color.
• Use Different Herbs: Experiment with different herb combinations, such as sage, marjoram, or rosemary.
• Add Citrus: Add lemon or orange slices to the roasting pan for a bright and zesty flavor.
• Use Different Cuts of Pork: While pork loin is recommended, you can also use a pork tenderloin or a bone-in pork shoulder roast. Note that the cooking time will vary depending on the cut of pork. Pork shoulder will need a much longer cooking time at a lower temperature to become tender.
• Make a Sauce: Create a simple pan sauce by deglazing the roasting pan with white wine or chicken broth after the pork is cooked. Reduce the liquid slightly over medium heat and whisk in a pat of butter for richness. You can also add a tablespoon of Dijon mustard for a tangy flavor.
• Spice it Up: Add a pinch of red pepper flakes to the vegetable mixture for a touch of heat.

Serving Suggestions

This roasted pork loin with fennel and onions is delicious served with a variety of sides. Here are a few suggestions:

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing with roasted pork.
• Roasted Vegetables: Serve with other roasted vegetables, such as asparagus, Brussels sprouts, or sweet potatoes.
• Salad: A fresh green salad with a vinaigrette dressing provides a light and refreshing contrast to the rich pork and vegetables.
• Grain Salad: Quinoa, couscous, or farro salads are a hearty and flavorful side dish option.
• Bread: Crusty bread is perfect for soaking up the delicious pan juices.

Storage and Reheating Instructions

Leftover roasted pork loin can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the pork and warm it gently in a skillet with a little olive oil or in the oven at 350°F (175°C) until heated through. Be careful not to overheat the pork, as it can become dry. The roasted fennel and onions can also be reheated in a skillet or oven.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: 350-450 per serving
• Protein: 30-40 grams per serving
• Fat: 15-25 grams per serving
• Carbohydrates: 10-15 grams per serving

Conclusion

This roasted pork loin with fennel and onions is a simple yet elegant dish that’s perfect for any occasion. With its flavorful combination of succulent pork, aromatic fennel, and sweet onions, it’s sure to impress your family and friends. The easy preparation and minimal active cooking time make it a convenient choice for busy weeknights or relaxed weekend dinners. So, gather your ingredients, follow these simple steps, and enjoy a delicious and satisfying meal! Feel free to experiment with the variations and additions to create your own unique version of this classic dish. Happy cooking!