Create an unforgettable dining experience with this spectacular Fennel-Crusted Roast Pork with Vegetables that transforms a simple pork roast into an elegant centerpiece worthy of your finest dinner parties, featuring aromatic fennel seeds and herbs that create a golden, flavorful crust surrounding incredibly tender, juicy meat. This isn’t just roasted pork – it’s a complete Italian-inspired feast that combines the warm, licorice notes of fennel with garlic, rosemary, and olive oil to create a crust that’s both visually stunning and incredibly flavorful, while seasonal vegetables roast alongside the meat, absorbing all those wonderful pan juices. Each slice reveals perfectly cooked pork with a beautifully seasoned exterior that gives way to succulent, pink-centered meat, accompanied by caramelized vegetables that have been infused with the aromatic drippings from the roast. Whether you’re hosting a special Sunday dinner, celebrating a holiday with something truly memorable, or want to master a show-stopping roast that looks and tastes like it came from a Tuscan farmhouse, this fennel-crusted creation brings restaurant-quality sophistication to your home kitchen.
Serving: 6-8 people
Cooking Time: 1 hour 45 minutes (including resting time)
Ingredients
For the Fennel-Crusted Pork:
1 boneless pork loin roast (3-4 pounds)
2 tablespoons fennel seeds
2 tablespoons fresh rosemary, chopped
4 cloves garlic, minced
1/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
Zest of 1 lemon
For the Roasted Vegetables:
2 pounds baby potatoes, halved
1 large fennel bulb, cut into wedges
2 large carrots, cut into 2-inch pieces
1 large red onion, cut into wedges
8 oz Brussels sprouts, halved
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Fresh rosemary sprigs
For the Pan Sauce:
1/2 cup dry white wine
1 cup chicken broth
2 tablespoons butter
1 tablespoon fresh lemon juice
Salt and pepper to taste
Instructions
Begin by removing the pork roast from refrigeration 30-45 minutes before cooking to bring it to room temperature, which ensures more even cooking throughout the roast and prevents a cold center.
Preheat your oven to 425 degrees Fahrenheit and position a rack in the lower third of the oven to accommodate both the roast and vegetables comfortably.
Create your aromatic fennel crust by crushing the fennel seeds lightly using a mortar and pestle or the flat side of a knife, just enough to break them open and release their oils without turning them to powder.
In a small bowl, combine the crushed fennel seeds, chopped rosemary, minced garlic, olive oil, kosher salt, black pepper, thyme, red pepper flakes if using, and lemon zest, mixing into a fragrant paste.
Preparing the Pork Roast
Pat the pork roast completely dry with paper towels, as any surface moisture will prevent proper browning and crust formation during the initial searing.
Rub the fennel herb paste all over the pork roast, pressing it firmly into the surface to create an even coating that will develop into that beautiful golden crust.
Let the seasoned roast sit at room temperature while you prepare the vegetables, allowing the flavors to penetrate the meat and the surface to dry slightly.
Heat a large oven-safe roasting pan or cast-iron skillet over medium-high heat on the stovetop, preparing for the crucial searing step that develops flavor.
Searing for Maximum Flavor
Sear the pork roast on all sides in the hot pan, turning carefully to brown evenly and develop a golden crust all around, about 2-3 minutes per side.
This searing step is essential for flavor development and creates the foundation for that gorgeous fennel crust that makes this roast so special.
Once beautifully browned on all sides, remove the pork from the pan and set aside while you prepare the vegetables that will roast alongside it.
Preparing the Vegetable Medley
In a large bowl, toss the halved baby potatoes, fennel wedges, carrot pieces, red onion wedges, and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
Arrange the seasoned vegetables around the edges of the same roasting pan, creating a colorful bed that will both flavor and be flavored by the roast.
Place the seared pork roast in the center of the pan, nestled among the vegetables but not completely covered by them.
Scatter fresh rosemary sprigs over the vegetables for additional aromatic flavor that will infuse everything during roasting.
The Roasting Process
Place the pan in the preheated oven and roast for 45-55 minutes, depending on the size of your roast, until the internal temperature reaches 145 degrees Fahrenheit for medium doneness.
The vegetables should be tender and golden brown around the edges, while the pork develops that beautiful fennel-scented crust you’re after.
Use a meat thermometer inserted into the thickest part of the roast to ensure accurate temperature reading and perfect doneness.
Resting and Sauce Preparation
Remove the roast from the oven and transfer it to a cutting board, tenting loosely with foil to rest for 15-20 minutes before slicing.
This resting period allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.
While the pork rests, prepare a simple pan sauce using the flavorful drippings left in the roasting pan.
Place the roasting pan over medium heat on the stovetop and add the white wine, scraping up any browned bits from the bottom of the pan.
Add the chicken broth and simmer for 5-8 minutes until reduced by half, then whisk in the butter and lemon juice for richness and brightness.
Slicing and Serving
Slice the rested pork roast into thick slices, about 1/2 inch thick, showcasing the beautiful fennel crust and perfectly cooked interior.
Arrange the sliced pork on a warmed serving platter alongside the roasted vegetables, creating an attractive presentation that highlights all the colors and textures.
Drizzle the warm pan sauce over the pork and vegetables, or serve it alongside in a gravy boat for individual preference.
Tips for Perfect Fennel-Crusted Roast Pork with Vegetables
Choose the right cut with a boneless pork loin that’s evenly shaped for consistent cooking, avoiding pieces that are very thick on one end and thin on the other.
Don’t skip the searing as this step develops crucial flavors and creates the foundation for the fennel crust that makes this dish special.
Use a meat thermometer for accuracy, as pork can go from perfect to overcooked quickly, and modern pork is safe at 145 degrees Fahrenheit.
Crush fennel seeds properly to release their oils and flavor without turning them to powder, which can become bitter during roasting.
Cut vegetables uniformly so they cook evenly alongside the pork, adjusting sizes based on cooking times needed for each vegetable.
Rest the meat adequately as this step is crucial for juicy, flavorful results that slice cleanly and beautifully.
Make the pan sauce using those flavorful drippings, as they contain incredible concentrated flavors that shouldn’t be wasted.
Plan timing carefully by working backwards from serving time to ensure the pork rests properly while staying warm.
Wine Pairing Suggestions
This Tuscan-inspired roast pairs beautifully with medium-bodied red wines like Chianti or Sangiovese, or crisp white wines like Pinot Grigio that complement the fennel flavors.
Storage and Leftovers
Leftover pork keeps well refrigerated for up to 4 days and makes excellent sandwiches or can be incorporated into pasta dishes and grain bowls.
Nutritional Information
Per serving (based on 7 servings):
- Calories: 485
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 42g
- Sodium: 685mg
- Potassium: 1,185mg
- Iron: 2.8mg
- Vitamin C: 45mg
- Selenium: 32mcg
This complete meal provides excellent high-quality protein from the pork along with complex carbohydrates and fiber from the roasted vegetables. Pork is naturally rich in B vitamins, particularly thiamine and niacin, which support energy metabolism. The vegetables contribute substantial potassium, vitamin C, and antioxidants, while the fennel provides additional fiber and beneficial plant compounds. The olive oil adds healthy monounsaturated fats, making this a well-balanced, nutritious meal that satisfies both hunger and nutritional needs while delivering restaurant-quality flavors and presentation.
