Roasted Pork, Fennel, and Onions

Roasted Pork, Fennel, and Onions
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 20 mins
  • TOTAL TIME
    1 hrs 50 mins
  • SERVING
    10 People
  • VIEWS
    60

Aromatic and succulent, this roasted pork dish is elevated by the sweetness of fennel and the sharpness of red onions, creating a symphony of flavors perfect for a memorable feast.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    73 mg
  • Fiber
    3 g
  • Protein
    24 g
  • Saturated Fat
    6 g
  • Sodium
    152 mg
  • Sugar
    5 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C).

02

Step

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.

03

Step

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.

04

Step

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.

05

Step

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.

06

Step

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.

07

Step

Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

For an extra layer of flavor, consider adding a splash of dry white wine to the pan drippings while reducing the sauce.
Ensure the pork roast is tied tightly to maintain its shape and promote even cooking.
If fresh sage is unavailable, dried sage can be used, but reduce the quantity to 1/3 cup due to its more concentrated flavor.

Augustine Ondricka

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 20 Ratings)
Total Reviews: (7)
  • Frederique Weimann

    I substituted apple juice for orange juice and it was still amazing!

  • Deanna Hessel

    This recipe is a keeper! My family loved it.

  • Ona Douglas

    The cooking time was spot on. My pork was perfectly cooked.

  • Earline Abbott

    Easy to follow and the results were restaurant-quality.

  • Mona Rowe

    The pork was so tender and flavorful. The fennel and onions were perfectly caramelized.

  • Holden Runte

    The pan sauce was incredible! I could have eaten it with a spoon.

  • Wilmer Funk

    Absolutely delicious! The fried sage was a brilliant touch.

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