Rating: 4.48 stars
21 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
total:
1 hr 50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

311 calories; protein 23.9g; carbohydrates 14.7g; fat 17.4g; cholesterol 72.6mg; sodium 152.4mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
01/31/2006
Terrific will make again for a special family meal. Thanks for the recipe! Read More
(10)

Most helpful critical review

Rating: 3 stars
04/16/2008
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. Read More
(13)
21 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/15/2008
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. Read More
(13)
Rating: 5 stars
01/31/2006
Terrific will make again for a special family meal. Thanks for the recipe! Read More
(10)
Rating: 4 stars
12/07/2009
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. Read More
(9)
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Rating: 4 stars
12/17/2002
Found the 'Roast Pork Fennel ' to have a great taste. Thank you for the 'new ' to me... recipe. Read More
(9)
Rating: 5 stars
01/18/2011
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! Read More
(8)
Rating: 5 stars
12/09/2009
Wonderful Roasted Pork recipe. the Fennel adds so much to the flavor that I wonder why I didn't think of it before. Read More
(7)
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Rating: 5 stars
01/28/2010
Fantastic! Read More
(3)
Rating: 4 stars
03/05/2012
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. Read More
(3)
Rating: 5 stars
06/22/2014
Fantastic recipe! The whole family loved it. The reduction is sooo good that I could literally just eat that over rice without the roast which is also delicious. (It is so weird that people don't follow the recipe and then give a critical review of 3 stars. Leaving out an ingredient does indeed change the recipe and the way the flavors work together much the way leaving one leg off a 3-legged stool would change the usefulness.) Read More
(3)