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

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Rub pork loin with honey mustard and thyme.

  • Combine fennel, carrots, and onion in a 9x13-inch baking dish; season with salt and pepper.

  • 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

233 calories; protein 16.2g; carbohydrates 28.3g; fat 7.9g; cholesterol 37mg; sodium 1405.5mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2015
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 each. Also 1 lb of meat does not serve 6 people so I highly suggest making at least 2. I didn't have honey dijon so I used regular dijon with great results. I also added some olive oil to roast the vegetable mixture. I didn't use the full amount of thyme because it sounded like a lot but that is personal preference. After reading through the directions 45 mins 25 mins of roasting at 450 seemed excessive for vegetables so this is what I did: I roasted them for 20 mins added the pork then roasted an additional 30 minutes until the pork was at 145. Everything was done to perfection! Thank you starsmed for the wonderful recipe! I can't wait to make it again! Read More
(27)

Most helpful critical review

Rating: 3 stars
05/20/2016
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 them back in for the last 10 mins. Read More
(4)
26 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/21/2015
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 each. Also 1 lb of meat does not serve 6 people so I highly suggest making at least 2. I didn't have honey dijon so I used regular dijon with great results. I also added some olive oil to roast the vegetable mixture. I didn't use the full amount of thyme because it sounded like a lot but that is personal preference. After reading through the directions 45 mins 25 mins of roasting at 450 seemed excessive for vegetables so this is what I did: I roasted them for 20 mins added the pork then roasted an additional 30 minutes until the pork was at 145. Everything was done to perfection! Thank you starsmed for the wonderful recipe! I can't wait to make it again! Read More
(27)
Rating: 5 stars
09/04/2017
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 first. I think the veggies would've been way over cooked had I started them earlier. I also added some water to the pan during cooking as the pan was dry. Awesome flavor though!! Will definitely make this again. Read More
(6)
Rating: 3 stars
05/20/2016
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 them back in for the last 10 mins. Read More
(4)
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Rating: 4 stars
05/04/2016
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 like a lot. I would make this again. Read More
(3)
Rating: 5 stars
01/15/2017
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 pleased with the outcome: the pork was incredibly moist and tender, and the carrots and fennel complimented it beautifully. I can't imagine swapping out the fennel for anything else because the flavour it added was just divine. Thanks for the recipe! Read More
(2)
Rating: 5 stars
04/25/2016
Amazingly good but needed additional honey mustard thyme sauce added just before serving. Read More
(2)
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Rating: 4 stars
11/22/2016
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 veggies with olive oil for roasting. I lowered the oven temp to 400 and roasted the veggies alone for 20 min then added the pork and left it in for about 40 mins (flipping halfway through). Everything was cooked well just missing some flavor. Maybe needed to salt and pepper the pork loin before adding the honey mustard? Read More
(2)
Rating: 1 stars
07/21/2016
I found it too dry. Read More
(2)
Rating: 4 stars
03/03/2018
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 potatoes as you lose the great flavor of the fennel. Read More
(2)
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