This Citrus and Fennel Pork Loin recipe is an extremely easy way to impress a crowd. After only a few minutes of prepping, you let the oven do the rest for a pork loin roast thats tender, juicy and bursting with flavor!
Preheat the oven to 400 degrees. Remove pork loin from the resfrigerator and rest for 20 minutes while you prepare the rest of
Spray a roasting pan with cooking spray and spread fennel, onion, garlic and tangerine chunks evenly over the bottom the pan.
Drizzle vegetables with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside.
In a small bowl, whisk remaining oil, juice from two clemantine tangerines, 1 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic powder and herbes de provence until well combined.
Place pork loin on top of vegetables, fat side down.
Pour half of the juice mixture over the pork loin and rub it in slightly.
Turn the pork loin over so that the fat side is up and pour remaining juoce mixture over it, rubbing in slightly. Roast for 20 minutes uncovered to brown.
Cover the roast with foil and continue cooking until the roast has reached an internal temperature of 145 degrees in the thickest part.
Remove from the oven and rest of 3-4 minutes. Slice and serve immediately with fennel on the side.