Roast Pork Loin with Fennel, Taters, and Carrots
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
- 1 lb roast pork loin chunks
- 1-2 fennel bulb cut into chunks (Save fronds for garnish)
- 1-2 carrots cut into chunks
- 2-3 potatoes cut into chunks
- EVOO
- Sea Salt
- Black Pepper
- 1 tsp celery seed
Try to cut all ingredients the same size chunks for even cooking.
Don't let the simplicity fool you. This meal packs a ton of flavor!
Arrange all in a 9 x 13 pyrex pan. Drizzle a generous amount of EVOO to cover and season with salt and pepper. Mix well.
Roast at 425F degrees and turn frequently until all is roasty-brown!
Arrange all in a 9 x 13 pyrex pan. Drizzle a generous amount of EVOO to cover and season with salt and pepper. Mix well.
Roast at 425F degrees and turn frequently until all is roasty-brown!
“What's your favorite way to cook with fennel?”