| Level: | Intermediate |
| Total: | 2 hr 25 min |
| Prep: | 20 min |
| Inactive: | 45 min |
| Cook: | 1 hr 20 min |
| Yield: | 6 servings |
Ingredients
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, plus 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
- 8 carrots, peeled, and thickly sliced diagonally
- 10 small potatoes (red or white-skinned), cut in quarters
- 2 yellow onions, thickly sliced
- 4 tablespoons good olive oil
- 4 tablespoons unsalted butter, melted
Instructions
- 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. Add the mustard. 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. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 773 |
| Total Fat | 34 g |
| Saturated Fat | 12 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 13 g |
| Sugar | 12 g |
| Protein | 49 g |
| Cholesterol | 142 mg |
| Sodium | 1752 mg |
Reviews
I made this recipe for Easter this year. After reading the other reviews I also cut the salt in half and reduced the oven temp to 375. The meat was moist and delicious! The vegetables were also very good. Next time I will put the carrots and fennel in for 15 min and then add the potatoes and onion. I also made pork gravy for the meat and it added a nice flavor.
Use pork tenderloin and your family will think you are a gourmet chef. This recipe is my go to favorite on a cold evening. So many flavors and so simple to make. Love love love Barefoot Contessa – my husband even proposed thanks to her recipes!!!
Absolutely delicious. Perfection in on dish! Ina never disappoints. New favorite at home. Thank you Ina!
We cooked this recipe without deviation and the result was as described. The vegetables were firm and flavorful and the roast had a beautiful brown crust. What was disappointing was that the meat, though flavorful, was quite dry. This we attribute to the inability to find pork with enough fat to give it moisture.
You wouldn’t imagine, but the marinade flavors really come through with this lovely roast. I will abandon our old recipe. Sorry FIL
My veggies did get sizzled, so make sure to use large chunks.
Ina’s recipes are a go to for a happy family celebration. Also made her Fromage Blanc with crudités, many compliments.
Amazing!!!
Outstanding flavor! Definitely a keeper. Used 1 1/2 pork tenderloin. Used probe to cook to 138 degrees, rested 10 mins. Perfect! Moist, tender. Cooked veggies for 30 mins, stirred continued cooking 20 mins; stirred then added pork, cooked until meat probe read 138 degree. Removed pork, tented with foil, left veggies in oven. I use 2 TB Keller Thomas Violet Mustard & 2 TBS Dijon, rubbed on top & bottom of pork, about 1 hour before baking. Baked in 425 degree oven. Pork was perfect as was veggies — soft & carmelized — wonderful flavor. This is definitely a repeat menu!
Perfect flavor both for the meat and the sauce!!! Love it❤️This will be my perfect pork loin recipe.
This has been a staple and favorite recipe for YEARS. Once the weather begins to chill, this is one of the first recipes we look forward to making. Leftovers are incredible. Great easy dish for entertaining, served with a simple salad. Some suggestions: I always find it’s better to almost double your vegetables for leftover purposes; there never seems to be enough. I high suggest that in addition to regular potatoes, adding in a sweet potato or two. Really adds some lovely taste and goes nicely with the other vegetables.
I agree with the others about lower heat or a lower rack for the first 30 minutes. I also made a tin foil tent. This is an easy recipe to augment with more carrots and potatoes.
Save a quart of leftovers for autumn soup. Purée all ingredients with a bottle of Oktoberfest beer and cook for 5 minutes in a saucepan over medium heat.