Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Name: Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 1 kilograms boneless pork loin; 454 grams carrots, peeled and cut into rough chunks; 237 milliliters dry white wine, divided; 1 teaspoons cracked fennel seed; 4 servings Kosher salt and freshly ground black pepper; 4 Tbsps olive oil, divided; 1 teaspoon onion powder; 454 grams pearl onions, peeled

Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables might be just the main course you are searching for. One serving contains 657 calories, 66g of protein, and 26g of fat. This gluten free, dairy free, and primal recipe serves 4. From preparation to the plate, this recipe takes around 2 hours. If you have wine, pork loin, pearl onions, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

Adjust oven rack to lower-middle position and preheat oven to 350°F.

Equipment you will use

Oven

Combine fennel, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Rub and evenly distribute mixture onto pork.

Ingredients you will need

Onion Powder

Fennel

Pepper

Pork

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

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.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Salt And Pepper

Vegetable

White Wine

Equipment you will use

Frying 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.

Ingredients you will need

Balsamic Vinegar

Olive Oil

Meat

Pork

Equipment you will use

Kitchen Thermometer

Oven

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.

Ingredients you will need

Salt And Pepper

Vegetable

Pork Loin