Honey-Glazed Pork Loin with Roast Carrots and Fennel

Name: Honey-Glazed Pork Loin with Roast Carrots and Fennel
Yield: Serves 4 to 6
Ingredients: 1 pound, baby carrots; 1 medium bulb, fennel, (about 3/4 pound), halved, cored, and cut into 1/2-inch-thick strips; 8 sprigs, fresh thyme, tied into a bundle with kitchen twine; 1 tablespoon, vegetable oil; 2 teaspoons additional, vegetable oil; 1 1/4 teaspoon, table salt, divided; 3/4 teaspoon, black pepper, plus more as needed; 1 teaspoon, ground fennel seed; 1 1/2 - 2 pounds, pork loin roast, boneless, tied at even intervals along its length with 3 pieces butcher’s twine; 2 tablespoons, honey

Main Courses
Pork
Vegetables

Crisp and glistening with rendered fat, it’s hard to beat the visual appeal of a well-browned pork roast. We wanted this dish scaled down, speeded up, and made into a complete meal.

SERVES 4 to 6

Why This Recipe Works

This is a members' feature.