Pork Loin with Carrots, Fennel, and Lemons

MARTHA STEWART
8Ingredients
85Minutes

Ingredients

US|METRIC
  • 1 1/2 pounds carrots (cut into 3-inch pieces)
  • 5 fennel bulbs (medium, cut into 1-inch wedges)
  • 3 lemons (halved)
  • 1 tablespoon extra-virgin olive oil
  • coarse salt
  • ground pepper
  • 2 pounds boneless pork loin roast (tied at 1-inch intervals)
  • 1 teaspoon ground coriander
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