Pork Roast with Fennel & Shallots
Pork Roast with Fennel & Shallots – Juicy and tender pork with thyme, fennel, shallots, and lemon. Roasted in the oven to juicy perfection!
- Category: Main Dish
- Cuisine: American
- 1 pork loin roast, about 2 1/2 to 3 pounds
- Brine (if desired)
- 2 shallots, cut in half lengthwise
- 1 lemon, quartered
- 6 – 8 sprigs fresh thyme
- 1 bulb fennel, tops & core removed, cut into strips.
- Olive oil
- Kosher salt & fresh ground pepper
- Brine the pork roast (if desired). Remove and pat dry.
- Salt and pepper the roast to taste (if the roast has been brined, apply only pepper).
- Heat a cast iron skillet over medium-high heat. Add a few tablespoons of olive oil.
- Brown the roast on each side 3- 4 minutes. Remove to a plate and set aside.
- Preheat oven to 425 degrees.
- Wipe out the grease from the skillet.
- Add the meat fat side up.
- Arrange aromatics around the meat: shallots, thyme, and fennel.
- Season the aromatics with salt and pepper (to taste).
- Probe the meat (if desired) to monitor the temperature.
- Bake at 425 degrees for approximately 30 minutes or until the meat reaches an internal temperature of 145 – 150 degrees (or your desired temperature).
- When the roast is done, remove from the oven, tent with foil, and allow to rest 5 to 10 minutes.
- Slice and serve.