Imagine a dish that transforms an ordinary pork loin into a culinary masterpiece that's both elegant and incredibly delicious. This Citrus and Fennel Pork Loin is not just a recipe—it's a flavor adventure that combines the bright, zesty notes of citrus with the subtle, sophisticated essence of fennel, creating a meal that will have your dinner guests begging for seconds. Whether you're looking to impress at a dinner party or simply want to elevate your weeknight cooking, this recipe promises to deliver restaurant-quality results right in your own kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lb pork loin
- 1 fennel bulb, sliced
- 1 orange, juiced
- 1 lemon, juiced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp thyme
Instructions
- Remove the pork loin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 375°F (190°C), positioning the rack in the center of the oven.
- Pat the pork loin dry with paper towels to remove excess moisture, which helps achieve a better sear and crisp exterior.
- Season the pork loin generously with salt, pepper, and dried thyme, rubbing the seasonings evenly across all surfaces of the meat.
- Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat until it shimmers.
- Sear the pork loin on all sides until a golden-brown crust forms, approximately 2-3 minutes per side.
- Add sliced fennel around the pork loin in the skillet, creating a bed for the meat.
- Pour orange and lemon juice over the pork and fennel, which will help tenderize the meat and add bright citrus notes.
- Transfer the skillet to the preheated oven and roast for 50-60 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from oven and let the pork rest for 10-15 minutes, which allows juices to redistribute and ensures a moist result.
- Slice the pork loin against the grain and serve with the roasted fennel and pan juices.
Tips
- Temperature is Key: Always let your pork loin rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Dry Means Crispy: Pat the meat completely dry before seasoning to achieve that coveted golden-brown crust.
- Don't Overcook: Use a meat thermometer to check for the perfect 145°F internal temperature—this ensures a juicy, tender result.
- Resting Matters: Allow the pork to rest 10-15 minutes after cooking. This crucial step lets the juices redistribute, keeping the meat moist and flavorful.
- Fennel Pro Tip: Slice the fennel thinly and evenly to ensure it cooks uniformly and caramelizes beautifully alongside the pork.
- Citrus Hack: Fresh citrus juice is essential—bottled juice simply can't compare in brightness and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 95mg
