While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
This fragrant pork roast is wonderful for fall or winter entertaining. The roasted fennel and onions are sweet, tender and savory from the pork pan juices.
1 boneless pork loin roast, trimmed (about 2 1/4 pounds)
2 tablespoons McCormick Gourmet™ Tuscan Seasoning , divided
2 tablespoons olive oil, divided
1 tablespoon grated lemon peel
1/2 teaspoon McCormick Gourmet™ Fennel Seed
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 medium fennel bulbs, tops and cores removed, and bulbs cut into 1/4-inch thick slices
1 medium red onion, cut into 1/4-inch thick slices
1 cup Kitchen Basics® Original Chicken Stock
1 tablespoon fresh lemon juice
Preheat oven to 350°F. Place pork roast in 6-quart shallow Dutch oven. Mix 1 1/2 tablespoons of the Seasoning, 1 tablespoon of the oil, lemon peel, fennel seed and sea salt in small bowl. Rub evenly over pork roast. Toss fennel, onion, remaining 1 tablespoon oil and remaining 1/2 tablespoon Seasoning in large bowl. Place vegetable mixture around pork roast.
Roast 1 hour or until thermometer inserted into thickest part of pork roast reaches 145°F, stirring vegetables occasionally. Transfer pork to cutting board. Let stand 15 minutes before slicing.
Place Dutch oven with vegetables on medium-low heat. Stir in stock and lemon juice. Simmer 15 minutes or until liquid is reduced by 1/2, stirring occasionally. Serve pork with vegetables and pan juices.
(Amount per serving)