Serves 6
90 min
Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables
Recipe GLPRd0f1a6f4faba38
A restaurant-quality pork loin rubbed with warm fennel and onion spices, then roasted until golden and juicy. Fresh carrots and pearl onions are glazed alongside with a savory-sweet balsamic reduction. Perfect for an elegant dinner that comes together in 90 minutes.
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Ingredients
1 1/4 teaspoon cracked fennel seed
1 teaspoon onion powder
Kosher salt and freshly ground black pepper to taste
2 1/2 pound boneless pork loin
4 tablespoons olive oil, divided
1 pound carrots, peeled and cut into rough chunks
1 pound pearl onions, peeled
1 cup dry white wine, divided
1/4 cup balsamic vinegar
Directions
Preheat your oven to 425°F (220°C). In a small bowl, combine the cracked fennel seed, onion powder, kosher salt, and freshly ground black pepper.
Pat the boneless pork loin dry with paper towels. Rub all sides generously with the fennel-onion spice mixture, pressing gently so the seasonings adhere.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, sear the pork loin on all sides until deeply browned, about 10–12 minutes total. Remove the pork and set aside on a plate.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the carrot chunks and pearl onions, stirring to coat with the oil and browned bits from the pan. Cook for 3–4 minutes until the vegetables begin to soften.
Pour in 1/2 cup of the dry white wine, scraping the bottom of the pan to release any flavorful browned bits. Return the seared pork loin to the skillet, nestling it among the vegetables.
Transfer the skillet to the preheated oven. Roast uncovered for 50–60 minutes, until the pork reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer in the thickest part. The vegetables should be golden and tender.
Remove the skillet from the oven. Transfer the pork to a cutting board and tent loosely with foil to rest for 5–10 minutes. Leave the vegetables in the skillet.
Place the skillet with the vegetables on the stovetop over medium-high heat. Add the remaining 1/2 cup dry white wine and the balsamic vinegar, stirring gently to combine. Simmer for 3–5 minutes, stirring occasionally, until the liquid reduces to a glossy glaze that lightly coats the vegetables.
Slice the rested pork loin into 1/2-inch-thick slices. Divide among serving plates and top with the balsamic-glazed vegetables and their pan glaze. Serve immediately.
