For an extra layer of flavor, consider adding a splash of dry white wine to the pan drippings while reducing the sauce. Ensure the pork roast is tied tightly to maintain its shape and promote even cooking. If fresh sage is unavailable, dried sage can be used, but reduce the quantity to 1/3 cup due to its more concentrated flavor.
Roasted Pork, Fennel, and Onions
-
PREP TIME30 mins
-
COOK TIME1 hrs 20 mins
-
TOTAL TIME1 hrs 50 mins
-
SERVING10 People
-
VIEWS60
Aromatic and succulent, this roasted pork dish is elevated by the sweetness of fennel and the sharpness of red onions, creating a symphony of flavors perfect for a memorable feast.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate15 g
-
Cholesterol73 mg
-
Fiber3 g
-
Protein24 g
-
Saturated Fat6 g
-
Sodium152 mg
-
Sugar5 g
-
Fat17 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C).
02
StepMelt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
03
StepMix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
04
StepSpread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
05
StepPlace roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
06
StepPlace the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
07
StepArrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Frederique Weimann
Jun 13, 2025I substituted apple juice for orange juice and it was still amazing!
Deanna Hessel
May 10, 2025This recipe is a keeper! My family loved it.
Ona Douglas
Apr 23, 2025The cooking time was spot on. My pork was perfectly cooked.
Earline Abbott
Mar 14, 2025Easy to follow and the results were restaurant-quality.
Mona Rowe
Nov 25, 2024The pork was so tender and flavorful. The fennel and onions were perfectly caramelized.
Holden Runte
Nov 24, 2024The pan sauce was incredible! I could have eaten it with a spoon.
Wilmer Funk
Oct 1, 2024Absolutely delicious! The fried sage was a brilliant touch.