• 2large carrots, peeled, 1 inch slices

  • 2 large onions, peeled, 1/2 inch slices
  • 3 fennel bulbs, cut into 1/4 inch thick slices, fronds removed and reserved
  • 1/2 cup EVOO
  • 1 pork loin roast without bone, about 4 pounds, tied
  • 2 tablespoons seasalt
  • 4 tablespoons minced rosemary


Preheat oven to 400 ˚F. In roasting pan place sliced vegetables, distributed evenly across the bottom of the pan. Add enough EVOO to coat vegetables lightly.
Meantime, combine salt, rosemary in mortar pestle to form a paste. Drizzle in EVOO as needed. Use mixture to season porkloin aggressively all over. Place roast on top of vegetables in pan and bake 30-40 minutes or until thermometer reads 140˚F when inserted in center. Remove and transfer to carving board to rest at least 10-20 minutes.  (cover with piece of foil and tea towel to encourage a little carryover cooking)
Arrange vegetable son warm plater. Slice meat into 1/2 inch thick slices and arrange over the vegetables on platter. Garnish with fennel fronds, if desired.


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