Recipe by Christine L.
"Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter."
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1 1/2 tablespoons
freshly ground black pepper
freshly ground cumin seed
1 (3 pound)
boneless pork loin roast - trimmed, rolled, and tied
fennel, trimmed, tops reserved
1 1/2 cups
red onions with peel, halved
salt to taste
Terrific, will make again for a special
family meal. Thanks for the recipe!
I didn't include the sage as we aren't fans. Even without the sage I thought there were way too many conflicting flavors going on. The orange/balsamic reduction wasn't bad but it did not complement the fennel, onions and cumin flavors at all. This was ok but I wouldn't make it again. Thanks anyway.
Found the 'Roast Pork Fennel,' to have a great taste. Thank you for the 'new,' to me..., recipe.
This was absolutely PHENOMINAL. I was skeptical because I grew up with a family only having burgers and fries, so fresh herbs are new to me and so not fennel. I did make changes though. I didn't tie it, I just scored the meat diagonally, and stuffed the sage and garlic cloves. I did think that there was too much pepper but that is my own personal choice. I would suggest only a teaspoon maybe a little more. also, if you let the fennel and onions carmelize or almost burn after the OJ evaporates, IS AMAZING! yet again, my own personal taste. 2 thumbs up!
Followed the recipe except left out the sage and added garlic stuffed into slits in the pork. Also, cooked to 135 degrees to create a more moist roast instead of 160 as recommended (this would cause the roast to be much too dry for my tastes). The reduction was lovely with the pork, I admit to being a little skeptical of how the reduction would turn out. Served with the greens (I made this a week after Thanksgiving so I added all my leftover celery and green onion as well) and a hot buttered roll. Simple and DELICIOUS! My husband enjoyed this mean very much. Thank you for the recipe.
Wonderful Roasted Pork recipe. the Fennel adds so much to the flavor that I wonder why I didn't think of it before.
I made this for Sunday Dinner and the family really enjoyed it. I did not have any chicken bulion but other than that I followed the recipe exactlly. I made the gravy from the broth and found it to be to bitter but that could have been because of the missing ingredient. I will definetly make this again.
Excellent and easy to make. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Pork, Fennel, and Onions
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 157
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