Roasted Pork Loin with Fennel and Apple

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Pork loin and fennel share a natural affinity. The anise note in the fennel pulls back as it roasts, turning mellow and sweet in the same way it does in a saffron mussel and fennel stew, and apple adds enough acid to cut through the fat in the pork.

This is a straightforward Sunday roast that comes together in about 20 minutes of hands-on work. Everything goes into one roasting pan and the oven does the rest.

I season the pork with fennel seeds, garlic, and a little smoked paprika, then rest it directly on the sliced fennel and apple so the juices drip down and keep the vegetables from drying out.

The pan sauce at the end is optional but worth the extra five minutes. A splash of dry white wine and a knob of butter is all it takes.

Why You’ll Love This Recipe

• One pan, minimal cleanup, big flavor return
• Pork stays juicy thanks to the fennel bed
• Apple and fennel balance rich pork without heavy sauce
• Scales easily for a crowd or smaller household

Ingredient Notes

• Boneless pork loin: A 1.2 to 1.5 kg center-cut loin works best here. Avoid tenderloin – it’s a different cut and cooks much faster, so it’ll overcook before the fennel softens.
• Fennel bulbs: Use fresh bulbs with the fronds intact if possible – chop the fronds and scatter over the finished dish as a garnish. Celery is not a good substitute here; the anise note is central to the dish.
• Apple: Granny Smith or Braeburn hold their shape in the oven and add tartness. Gala or Fuji will go very soft and sweet, which some people prefer.
• Fennel seeds: Lightly crush them in a mortar before rubbing onto the pork so the oils release. Caraway seeds are a decent substitute with a slightly earthier result.
• Dry white wine: Used to deglaze the pan for the optional sauce. Substitute with chicken stock and a teaspoon of apple cider vinegar for a non-alcoholic version.
• Smoked paprika: Adds color and a faint smokiness to the crust. Regular sweet paprika works but the crust will lack depth.

Roasted Pork Loin with Fennel and Apple

A one-pan pork loin roast with fennel wedges and tart apple slices, finished with a quick pan sauce.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 4 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

For the pork and rub

• 1.2 kg boneless center-cut pork loin trimmed, tied if needed
• 1.5 tsp fennel seeds lightly crushed
• 1 tsp smoked paprika
• 3 garlic cloves minced
• 2 tbsp olive oil
• 1.5 tsp fine sea salt
• 0.5 tsp black pepper freshly ground

For the pan

• 2 medium fennel bulbs fronds reserved, bulbs cut into 6 wedges each
• 2 medium Granny Smith apples cored, each cut into 8 wedges, skin on
• 1 large yellow onion cut into wedges
• 1 tbsp olive oil
• 0.5 tsp fine sea salt

For the optional pan sauce

• 100 ml dry white wine or chicken stock with 1 tsp apple cider vinegar
• 150 ml chicken stock
• 1 tbsp unsalted butter cold, cubed
• 1 tsp Dijon mustard optional

Method

 

Prep

1. Heat the oven to 200 C / 390 F. Pat the pork loin dry with paper towels on all sides.
2. Combine crushed fennel seeds, smoked paprika, minced garlic, 2 tbsp olive oil, 1.5 tsp salt, and black pepper in a small bowl. Rub the mixture all over the pork, pressing it into the surface.
3. Toss the fennel wedges, apple wedges, and onion wedges with 1 tbsp olive oil and 0.5 tsp salt in the roasting pan. Spread them in an even layer.

Roast

1. Set the pork loin fat-side up directly on top of the fennel and apple bed in the roasting pan.
2. Roast for 55 to 65 minutes, until an instant-read thermometer inserted into the thickest part of the loin reads 63 C / 145 F. The fennel edges should be golden-brown and tender.
3. Transfer the pork to a carving board and tent loosely with foil. Rest for 10 minutes.

Pan sauce (optional)

1. Place the roasting pan over medium heat on the stovetop. Pour in the white wine and scrape up any browned bits with a wooden spoon.
2. Add the chicken stock and bring to a simmer. Cook for 3 to 4 minutes until slightly reduced.
3. Remove from heat, whisk in cold butter and Dijon mustard if using, until the sauce is glossy. Season with salt and pepper to taste.

Carve and serve

1. Slice the pork loin into 1.5 cm thick rounds. Arrange over the roasted fennel and apple in the pan or on a platter.
2. Spoon the pan sauce over the pork. Scatter reserved fennel fronds on top and serve immediately.

Notes

For the crispiest fat cap, score the pork fat with a sharp knife in a crosshatch pattern before applying the rub. This helps render the fat and gives you a better crust.

Tips for Success

• Pat the pork completely dry before rubbing with spices so the crust forms rather than steams.
• Cut fennel wedges through the root so each piece stays intact during roasting.
• Use an instant-read thermometer and pull the pork at 63 C / 145 F for a slightly pink, juicy center.
• Rest the pork on a board for at least 10 minutes before slicing to keep the juices in the meat.
• Deglaze the pan on the stovetop over medium heat while the pork rests to make a quick, flavorful sauce, using the same fond-building approach that works in beer braised bratwurst with onions.

Variations

• Add sliced parsnip and a drizzle of honey in the last 20 minutes for a root-vegetable version.
• Swap apple for quince paste rubbed on the pork in the final 15 minutes for a Portuguese-style finish.
• Use bone-in pork rib roast instead of loin for a showpiece cut – increase cook time by 20 to 30 minutes.

Storage and Reheating

Leftover pork keeps in an airtight container in the fridge for up to 3 days. Store the fennel and apple in the same container so they stay moist.

To reheat, slice the pork and place in a baking dish with a splash of stock. Cover tightly with foil and warm at 160 C / 320 F for 15 minutes. Microwaving works in a pinch but the crust softens.

Sliced roasted pork loin freezes well for up to 2 months. Thaw overnight in the fridge before reheating. The fennel and apple texture degrades after freezing, so freeze the pork separately if you want to repurpose the vegetables.

Serving Suggestions

Roasted pork loin with fennel and apple is substantial enough to serve with just crusty bread and a green salad. If you want something more substantial, creamy mashed potato or white bean puree works well to soak up the pan juices, much like the base in a duck confit shepherd’s pie.

For a more composed plate, slice the pork and fan it over the fennel and apple pieces, then spoon the pan sauce around. Scatter reserved fennel fronds on top.

A bitter green like radicchio or chicory on the side balances the sweetness of the apple. A glass of off-dry Riesling or unoaked Chardonnay pairs naturally with the fennel and fruit notes in the dish.

FAQ

Why is my roasted pork loin dry after cooking with the fennel and apple?

Pork loin is a lean cut and dries out quickly if taken past 68 C / 155 F internal temperature. Pull it at 63 C / 145 F and let it rest – carryover heat brings it to a safe 65 C without overcooking. Resting on the fennel bed also helps retain moisture.

Can I use pork tenderloin instead of pork loin for this recipe?

You can, but tenderloin cooks much faster – around 20 to 25 minutes total at 200 C. The fennel won’t caramelize in that time, so roast it separately for 20 minutes before adding the tenderloin.

How do I know when the fennel is properly caramelized in this roast?

The fennel wedges should be golden-brown at the edges and tender when pressed with a fork. They’ll shrink by about half and the cut surfaces will pick up color from the pork drippings.

Can I prepare the pork loin with the fennel and apple rub the night before?

Yes, and it improves the crust. Rub the pork with the spice mix, cover, and refrigerate uncovered overnight so the surface dries out slightly. Bring it to room temperature for 30 minutes before roasting.

Is roasted pork loin with fennel and apple gluten-free?

Yes, as written the recipe contains no gluten. Just check that your smoked paprika and any stock you use in the pan sauce are certified gluten-free, as some brands add anti-caking agents that contain wheat.

What is the difference between roasting pork loin on a fennel bed versus a rack?

A rack keeps the underside of the pork dry and lets fat drip away, giving a crispier bottom crust. The fennel bed adds flavor but the pork bottom stays slightly softer from the steam and juices – both are good, just different textures.