Barefoot Contessa | Roast Loin of Pork with Fennel
Roast Loin of Pork with Fennel from Barefoot Contessa. Preheat the oven to 425 degrees. With a mortar and pestle or in the bowl of a food processor fitted…
Keywords
- salt
- pork
- loin
- meat
- pepper
- minutes
- melted
- vegetables
- thyme
- butter
- fennel
- tablespoon
- thickly
- sliced
- return
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Cooking tools:
- Mortar and pestle
- Food processor
- Oven
- Mixing bowl
- Roasting pan
- Instant-read thermometer
- Aluminum foil
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 2 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 tablespoon fresh thyme leaves
- 1/4 cup Dijon mustard
- 1 3-pound boneless pork loin, trimmed and tied
- 3 small fennel bulbs, tops removed
- 10 carrots, peeled and thickly sliced diagonally
- 10 small potatoes, quartered
- 2 onions, thickly sliced
- 4 tablespoons good olive oil
- 4 tablespoons unsalted butter (1/2 stick), melted
- Salt
- freshly ground black pepper
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