Roast Loin of Pork with Fennel
Need a gluten free main course? Roast Loin of Pork with Fennel could be a tremendous recipe to try. One portion of this dish contains around 61g of protein, 28g of fat, and a total of 791 calories. This recipe covers 51% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up olive oil, thyme leaves, garlic, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 2 hours and 25 minutes.
Instructions
Watch how to make this recipe.
Preheat the oven to 425 degrees F.
With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves.
Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste.
Place the vegetables in a large roasting pan and cook for 30 minutes.
Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees.
Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes.
Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter.
Sprinkle with salt and freshly ground pepper to taste.