Recipe by MsKittyKat
This is a Barefoot Contessa recipe. I just love the combination of pork and fennel.
Top Review by DancesInGarden
I used two tenderloins, and at 138 degrees after 15 minutes resting they were still way too rare for us. So I cooked them longer (to 160 degrees) and let them rest again. Other than that, the meat turned out tender and tasty. I might add some pepper to the coating next time. The veggies were FANTASTIC. I reduced them because only I eat that part, but next time I am adding it ALL. I reduced the oil and butter as well. The fennel was phenomenal. I rested the meat with the veggies, covered in foil. Then used the "drippings" that formed to make a quick pan sauce. Very good. Thanks for posting!
- 2 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 tablespoon fresh thyme leave
- 1⁄4 cup Dijon mustard
- 3 lbs boneless pork loin, trimmed and tied
- 3 small fennel bulbs, tops removed
- 10 carrots, peeled and thickly sliced diagonally
- 10 small new potatoes, quartered
- 2 onions, thickly sliced
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- salt & freshly ground black pepper
Directions See How It's Made
- Preheat the oven to 425 degrees.
- With a mortar and pestle or in the bowl of a food processor fitted with a steel blade, grind together the garlic, salt, and thyme leaves.
- Add the mustard and combine.
- 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 into thick wedges, slicing through the core.
- Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper.
- Transfer the vegetables to a large roasting pan and cook for 30 minutes.
- Add the pork 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 pepper if desired.