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Sliced roasted pork loin arranged over caramelized fennel wedges and apple slices on a dark ceramic platter with pan sauce

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
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
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.