Fennel & Rosemary Pork Roast

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Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 8


  • 1 ½ tbsp
    fresh rosemary, chopped
  • 1 tbsp
    fennel seeds, coarsely chopped
  • 1 tbsp
    fresh thyme, chopped
  • 2 cloves
    garlic, minced
  • 1 tsp
    coarsely ground black pepper
  • ½ tsp
    red pepper flakes
  • pinch
    kosher salt
  • 4 tbsp
    extra-virgin olive oil, divided
  • 4 small
    fennel bulbs with fronds
  • 1 4 to 4 ½ lb
    Good Nature® Boneless Pork Loin

Preheat oven to 350°F.

In a small bowl, combine rosemary, fennel seeds, thyme, garlic, black pepper, and red pepper flakes. Season liberally with salt and stir in 2 tablespoons olive oil; set aside.

Trim and quarter fennel through root ends, cutting off stems and fronds; coarsely chop fronds and set aside. Line up fennel stems on a large roasting pan or baking sheet and place pork on top of the stems.

In large bowl, combine fennel quarters, 2 tablespoons oil, and salt and pepper to taste; toss to coat.

Pat roast dry with paper towels. Cover with the herb rub and roast, uncovered, for 30 minutes. Remove roast from oven; scatter fennel quarters around roast. Continue roasting for 30 minutes or until fennel is tender and internal temperature reaches 145°F in the thickest part of the meat.

Transfer roast to cutting board; discard fennel stems.  Loosely cover with foil; let rest for 10 minutes. Carve slices. Toss fennel quarters with chopped fronds and serve with pork.

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