Roast Pork Loin with Fennel & Apples | simplywhisked.com
Have you ever cooked with fennel before? If not, this roasted pork loin with fennel & apples is the perfect recipe to try. It’s so easy.

You guys. I went a little crazy with fennel last month. I make a gazillon recipes with three bulbs that I bought, and now I’m finally going to tell you about them. I suppose we should just call this Simply Whisked’s unofficial fennel week, because both of this weeks recipes feature fennel. So I hope you like fennel. If not, I get it. It’s totally one of those things that you either love or hate (sort of like cilantro, and we all know I love that, too).

This recipe is super easy. You just slice up some fennel, onions and apples and throw them in a pan. Then you smear a super flavorful garlic-herb paste all over a pork loin and pop it into the oven. That it. What you end up with is nothing short of amazing. The zip of the apples pairs to well with the licorice flavor of the fennel. But, then the pop of garlic and herb gets you and it’s like “woah”. You are going to love it.

Roast Pork Loin with Fennel & Apples | simplywhisked.com

I just love how versatile pork is. I like to serve this with a heap of garlic mashed potatoes and my favorite arugula salad, but make any side dishes you want. It can seriously go with anything.

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Roast Pork Loin with Fennel & Apples

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 45 minutes
  • Total Time: 1 hours 60 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh sage
  • 4 garlic cloves, minced
  • 2 teaspoons lemon zest
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 4 pound pork loin
  • 1 apple, cored and sliced
  • 2 fennel bulbs, thinly sliced
  • 1 large sweet onion, sliced
  • 23 tablespoons lemon juice
  • Salt & pepper

Instructions

  1. Preheat oven to 350˚F.
  2. In a small bowl, mix together olive oil, sage, garlic, lemon zest, salt & pepper to form a paste.
  3. Rub paste onto pork loin to evenly coat.
  4. Place fennel, onion, apple and lemon juice a large baking dish or dutch oven. Stir to combine. Season liberally with salt & pepper.
  5. Place pork loin on top of mixture and bake for 1 hour 30 minutes – 1 hour 45 minutes or until pork has reached an internal temperature of 145˚F.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
Want to know more about fennel?

This is a great article to read. Or why not try another fennel recipe like these roasted fennel and rosemary mashed potatoes.

Roasted Fennel and Rosemary Mashed Potatoes | simplywhisked.com
Roast Pork Loin with Fennel & Apples | simplywhisked.com

Last Updated on October 28, 2021 by Melissa Belanger

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14 Comments

    1. I haven’t tried it yet, but I would imagine it’d be great! I think you’ll end up with more juices in the end, and you won’t get a crispy skin, but the flavors should be great still!

  1. I made this in my new 7.25 quart Le Creuset Dutch oven for supper tonight. It was really delicious! I used a 1.5 pound pork tenderloin instead of the larger pork loin because there are only three of us. I also used two apples and only one Fennel bulb because I wasn’t sure how my husband and son would react to the fennel. It is not common here in Texas, so I thought it would be best to introduce it to them slowly.. i also put the pork in the refrigerator for about an hour and a half to chill and marinate after putting on the rub. The combination of the lemon zest, garlic, and fresh sage was wonderful. My demolished that pork loin in nothing flat. My husband said, “Next time you make this, put in more of that dressing (meaning the apples, fennel, and sweet onion).” I served it with garlic mashed potatoes as suggested along with a spring mix salad (containing arugula). Prep time was more like 40 minutes when you consider all the peeling, zesting, and slicing of the produce, but I must say, it was well worth it. I will definitely make this again and probably even use two fennel bulbs!

    1. That should have been 5 stars in my comment. It posted befor I could touch the other stars.

  2. Another follow-up is that I made it again with the regular pork loin, and my verdict is that it is better with the pork tenderloin. I’m going to use the tenderloin from now on.