Fennel-Crusted Roast Pork Recipe

Name: Fennel-Crusted Roast Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small red onions (10 oz total), each cut into 6 wedges; 3 teaspoons balsamic vinegar; 2 teaspoons fennel seeds; 1/2 teaspoon salt; 1 lb boneless pork loin, trimmed and tied; 2 cups fat-free chicken broth; 1 teaspoon cornstarch; 1 tablespoon water; 1 teaspoon unsalted butter; Garnish: fresh flat-leaf parsley

Servings: persons

4 small red onions (10 oz total), each cut into 6 wedges
3 teaspoons balsamic vinegar
2 teaspoons fennel seeds
1/2 teaspoon salt
1 lb boneless pork loin, trimmed and tied
2 cups fat-free chicken broth
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon unsalted butter
Garnish: fresh flat-leaf parsley

1
Preheat oven to 425F.
2
Brush onions with 2 teaspoons vinegar in a lightly oiled shallow (1-inch-deep) baking pan.
3
Roast in middle of oven, turning over halfway through roasting and keeping wedges intact, until browned and tender, about 15 minutes.
4
Cover to keep warm.
5
Reduce temperature to 400F.
6
Coarsely grind fennel seeds, salt, and pepper to taste with a mortar and pestle or in an electric coffee/spice grinder, then spread on a plate.
7
Roll pork in fennel mixture, coating all sides evenly.
8
Roast in a flameproof small shallow roasting pan in middle of oven until a thermometer inserted 2 inches into center of pork registers 155F, 40 to 45 minutes.
9
Transfer pork to a plate and let stand, covered, 15 minutes.
10
Add broth to roasting pan and deglaze by boiling over moderately high heat, scraping up brown bits, 1 minute.
11
Transfer broth to a small saucepan and simmer until reduced to about 1/2 cup, 10 to 15 minutes.
12
Add remaining teaspoon vinegar and simmer 1 minute.
13
Stir together cornstarch and water and stir into broth.
14
Bring to a boil, then remove from heat and stir in butter.
15
Serve pork with onions and sauce.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 small red onions (10 oz total), each cut into 6 wedges, 3 teaspoons balsamic vinegar, 2 teaspoons fennel seeds, 1/2 teaspoon salt, and more.

Yes, Fennel-Crusted Roast Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel-Crusted Roast Pork

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