This fennel-scented roast is part braise, part oven roast—a method especially well suited to pastured pork, which stays moist and tender with gentle heat and aromatic vegetables. The process may look long, but once you’ve made it, the steps fall into place easily. The result is a beautifully caramelized pork loin nestled into sweet fennel, onions, and carrots with a rich pan sauce that feels like a special meal without being fussy.
INGREDIENTS:
1 1/2 – 1 3/4 pounds pork loin, trimmed of any sinew
1 brown onion, peeled and halved through the root
2 fennel bulbs, stalks removed and halved through the root
2 carrots, peeled and sliced diagonally 1/4 inch thick (about 1 cup)
2 cloves garlic, peeled, de-germed, and minced
1 teaspoon fennel seeds, ground in a spice mill or mortar
2 teaspoons fresh thyme leaves, minced
Salt and pepper to taste
1/2 cup white wine
1 cup stock (vegetable or chicken) or water
Olive oil as needed
1-2 tablespoons butter (optional, for finishing the sauce)
METHOD:
Preheat the oven to 400°F.
If the pork loin has a fat cap, score it in a crosshatch pattern with 1/4-inch spacing. Season generously with salt and pepper, then sprinkle with ground fennel and half the thyme. Bend or flex the meat so seasoning works into the scored fat. Let the pork sit at room temperature while preparing the vegetables.
Slice off the root end of the onion; cut lengthwise into 1/4-inch slices (Lyonnaise cut). Trim most of the core from each fennel half, leaving enough to hold the wedges together. Slice into 6–8 wedges each.
Heat a straight-sided ovenproof pan over medium-high. Lightly film with olive oil. Add the pork fat side down and brown well. Pour off excess fat if needed and reserve. Brown all sides, adjusting heat if the fond begins to darken too much. Transfer the browned pork to a plate.
Lower heat to medium and pour off excess fat, leaving a thin film. Add onions; cook until softened but not browned. Add carrots and fennel wedges, adding more oil or reserved pork fat if needed. Lightly color the vegetables. Make a well in the center and add garlic. Cook until fragrant. Sprinkle with remaining fennel powder, thyme, salt, and pepper; toss to coat. Increase heat to high and pour in the wine. Deglaze, scraping up the fond. Reduce by 80%.
Move vegetables to the sides of the pan and return the pork (fat side up) to the center. Add the stock along the side of the pan and bring to a boil. Cover loosely with a lid or foil, leaving a small gap for steam to escape. Transfer to the oven and cook 30 minutes. Remove the cover and cook 15 minutes more. Check internal temperature: pork is done at 140°F. Continue to roast if needed.
Transfer the pork to a plate, tilting it slightly so the juices run off. Cover loosely with foil and rest for at least 10 minutes.
Remove vegetables to a serving platter with a slotted spoon. Let the pan cool slightly; tilt to gather fat and spoon or siphon it off. Place the pan over high heat and reduce the liquid to a sauce consistency. Add resting juices from the pork. If a richer sauce is desired, whisk in butter off the heat.
Slice the pork and arrange over the vegetables. Spoon sauce over the top and serve warm.
SERVING SUGGESTIONS:
- Serve with mashed potatoes, polenta, or roasted fennel for a cohesive fennel-forward meal.
- Add a splash of Pernod or white vermouth to the pan sauce for an herbal note.
- Pair with a simple green salad dressed with lemon and olive oil.
YIELD: Serves 4
