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Roast Pork Loin with Fennel Recipe

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This recipe for Roast Pork Loin with Fennel, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allison Sanborn
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 garlic cloves minced
1 Tb kosher salt
1 Tb fresh thyme leaves
1/4 Dijon mustard
1 3 lb boneless pork loin
3 small fennel bulbs, tops removed
10 carrots peeled and thickly sliced diagonally
10 small new potatoes quartered
2 onions sliced
4 Tb olive oil
4 Tb unsalted butter melted

Directions:
Directions:
Heat oven to 425
With mortar and pestle or in a food processor, grind together garlic, salt, and thyme leaves. Add mustard and combine. Spread this mixture over the loin and allow it to sit for about 30 mins.
While its sitting, cut fennel bulbs, carrots, potatoes and onion and add olive oil, melted butter, salt and pepper
Put veggies into a large roasting pan and cook them for about 30 mins.

Then add pork to pan and continue to cook for about 40 mins or until the meat read 138 degrees (exactly). Remove the meat from pan and put the veggies back in and cook for another 15 mins. Cover meat with foil.
Slice meat and arrange veggies on platter. Sprinkle with salt and pepper.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
It is totally worth the time it takes to make it. The mustard sauce tastes pretty bad, but on the pork its great and the meat is very moist. If for some reason the pork gets too dry while cooking, add some white wine, and continue to cook.

 

 

 

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