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Roasted Carrot and Fennel Pork

Rated as 4.15 out of 5 Stars

"Delicious and super easy! Chop, roast, and serve!"
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Ingredients

1 h 25 m servings 223 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Rub pork loin with honey mustard and thyme.
  3. Combine carrots, fennel, and onion in a 9x13-inch baking dish; season with salt and pepper.
  4. Roast vegetables in the preheated oven for 45 minutes. Nestle the pork loin in the center of the vegetables and cook until pork is cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Thinly slice the pork loin to serve.

Nutrition Facts


Per Serving: 223 calories; 7.8 g fat; 26 g carbohydrates; 15.9 g protein; 37 mg cholesterol; 1404 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is delicious, and the perfect meal to impress company! I've never seen pork loins come in 1lb roasts, so I'm assuming this recipe is for tenderloins - they usually are between 1-1.25 lbs e...

Most helpful critical review

Am making it right now and the veggies are done but the pork nowhere near done. Next time i'll roast the veggies for a much shorter time, then add the pork. Took the veggies out and will put the...

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This is delicious, and the perfect meal to impress company! I've never seen pork loins come in 1lb roasts, so I'm assuming this recipe is for tenderloins - they usually are between 1-1.25 lbs e...

Am making it right now and the veggies are done but the pork nowhere near done. Next time i'll roast the veggies for a much shorter time, then add the pork. Took the veggies out and will put the...

I added Yukon gold potatoes because I had a few. Was very good. However, I used both tenderloins and more veggies than it called for. I started it all at the same time instead of the veggies fir...

this was my first encounter with fennel, it was delicious, roast was moist, and flavorful. I'm guessing the recipe is calling for fresh thyme cause I used dried and only used half and it seemed ...

It smelled great while cooking but there actually wasn't much flavor in the end. I mostly followed the recipe... used potatoes instead of fennel because that's what I had on hand, tossed the veg...

I found it too dry.

Amazingly good, but needed additional honey mustard thyme sauce added just before serving.

Followed the recipe but did remove the vegetables early as they were done. Otherwise, this was a great recipe and I have made it several times. I would not recommend replacing the fennel with p...

This is fantastic. This is the first time we had fennel and it was absolutely delicious. I read the reviews and followed LilSnoo's suggestion regarding the cooking time and olive oil. We were so...