Loin of Pork in White Wine with Garlic Fennel and Rosemary

Delight your taste buds with this succulent Loin of Pork in White Wine with Garlic, Fennel, and Rosemary, a dish that pairs tender, juicy pork with vibrant aromatics. Seasoned to perfection and seared for a golden crust, the pork loin is then oven-braised in a savory white wine and stock reduction infused with the earthy essence of fresh rosemary, the subtle sweetness of fennel, and the bold aroma of garlic. A finishing touch of butter adds velvety richness, while a hint of lemon zest brightens the flavors. Ideal for special occasions or a cozy dinner, this one-pan recipe is both elegant and fuss-free, making cleanup a breeze. Serve with roasted vegetables or creamy mashed potatoes for a truly memorable meal.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1.5 pounds Pork loin
• 1.5 teaspoons Salt
• 0.75 teaspoons Black pepper
• 2 tablespoons Olive oil
• 6 Garlic cloves
• 1 Fennel bulb
• 2 Fresh rosemary sprigs
• 1 cup Dry white wine
• 0.5 cup Chicken or vegetable stock
• 1 teaspoon Lemon zest
• 1 tablespoon Unsalted butter

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the pork loin all over with salt and black pepper.

Step 3

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork loin for 3-4 minutes on each side until golden brown, then remove it from the skillet and set aside.

Step 4

Reduce the heat to medium and add the garlic cloves (peeled and lightly crushed) and sliced fennel bulb to the skillet. Sauté for 3-4 minutes until slightly softened and fragrant.

Step 5

Add the rosemary sprigs to the skillet, followed by the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.

Step 6

Let the wine simmer for 2-3 minutes to reduce slightly, then add the chicken or vegetable stock and lemon zest.

Step 7

Return the pork loin to the skillet, nestling it among the fennel and garlic. Spoon some of the liquid over the pork.

Step 8

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

Step 9

Cook for 50-60 minutes, or until the pork reaches an internal temperature of 145°F (63°C) using a meat thermometer.

Step 10

Once cooked, remove the skillet from the oven and transfer the pork to a cutting board to rest for 10 minutes.

Step 11

Return the skillet to the stove over medium heat. Swirl in the tablespoon of butter to create a glossy sauce, stirring constantly.

Step 12

Slice the rested pork loin and serve it topped with the fennel, garlic, and sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.

Nutrition Facts

Serving size	(1345.7g)

Amount per serving	% Daily Value*
Calories	2306.8

Total Fat 136.0g	0%
Saturated Fat 45.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 568.5mg	0%
Sodium 4531.1mg	0%
Total Carbohydrate 31.8g	0%
Dietary Fiber 8.9g	0%
Total Sugars 11.7g
Protein 189.0g	0%

Vitamin D 0IU	0%
Calcium 310.9mg	0%
Iron 9.5mg	0%
Potassium 4141.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 35.9%

Carbs: 6.0%