Grandpa Joe's favorite
Pork Loin Roast with Fennel

Fennel (finocchio in Italian) and pork were made for each other.

About this recipe

This is another of my favorite pork recipes, but I can take no credit for it.  I first saw this recipe in a magazine many years ago, added it to my collection, and have been using it ever since.  It now appears in several forms online.  I apologize to the original author for not giving proper credit, but I also thank them for their wonderful creation.

Ingredients

  • bone-in center-cut pork loin roast
  • 2 teaspoons fennel seeds, ground
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 onion, roughly chopped
  • 3 carrots, roughly chopped
  • 1 fennel bulb, thinly sliced (fronds reserved)
  • 2 tablespoons sugar
  • 1 tablespoon extra virgin olive oil
  • 2 cups chicken stock, hot
  • 1 cup hot water
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter

Directions

  1. Place the roast on a cutting board with the rib bones pointing up.  Starting at the rib tips, cut meat away from the bones until bottom is reached, but leave the meat connected to the flat bottom bone.
  2. Sprinkle all sides of the roast with salt and ground fennel seeds.  Place in a roasting pan, bone side down, and roast in a preheated 425° F oven for 30 minutes.
  3. In a medium bowl, stir together the sliced fennel, sugar, and olive oil.  Reduce the oven temperature to 350° F and spread the sliced fennel mixture over the top of the roast.  Add the onion and carrots and continue cooking for another 30 minutes.
  4. Pour the hot chicken stock and water in the roasting pan and bake an additional 40 to 50 minutes, or until the internal temperature reaches 140° F.  Place the roast on a cutting board, cover loosely, and let rest for at least 15 minutes.
  5. Pour pan  juices into a saucepan and bring to a boil.  (If the pan juices have mostly evaporated, add more chicken stock to make about 2 cups.) 
  6. In a small bowl, whisk together ¼ cup water and 2 tablespoons cornstarch, then whisk into the juices in the saucepan.  Reduce heat to low and cook for 1 minute, or until slightly thickened.  Whisk in the butter, remove from heat, and cover until ready to serve.
  7. Slice the meat in thick slices and serve with the sauce.  Garnish with fennel fronds.
Pork Loin Roast with Fennel served with roasted carrots and red potatoes.
With a pan sauce and ready for carving at the table!

Notes

  • Please don't be tempted to try this with a boneless loin roast.  The bone adds wonderful flavor to the roasted meat.
  • Pork is fully cooked and wonderfully juicy when the center-most portion of the meat reaches 140° F.  (During the "resting" period, the meat temperature will rise slightly.)  Roasting pork to temperatures above 140° F will only dry out the meat.
Posted: March 2014; pictures added: July 2015.