Roasted Pork, Fennel, and Onions Recipe - Allrecipes.com
Roasted Pork, Fennel, and Onions Recipe
  • READY IN ABOUT 2 hrs

Roasted Pork, Fennel, and Onions

Recipe by  

"Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
  3. Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
  4. Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
  5. Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
  6. Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
  7. Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 20 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2006

Terrific, will make again for a special family meal. Thanks for the recipe!

 
Most Helpful Critical Review
Apr 15, 2008

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.

 
Dec 17, 2002

Found the 'Roast Pork Fennel,' to have a great taste. Thank you for the 'new,' to me..., recipe.

 
Jan 18, 2011

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!

 
Dec 07, 2009

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.

 
Dec 09, 2009

Wonderful Roasted Pork recipe. the Fennel adds so much to the flavor that I wonder why I didn't think of it before.

 
Mar 05, 2012

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.

 
Jul 11, 2011

Excellent and easy to make. :)

 

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Nutrition

  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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