Tuscan Roast Pork with Yellow Potatoes, Fennel, and Parsnips

Tuscan Roast Pork with Yellow Potatoes, Fennel, and Parsnips
Photo by Scott Phillips


  • ¼ cup plus 1 Tbs. extra-virgin olive oil
  • 2 Tbs. finely chopped fresh rosemary
  • 1 tsp. ground coriander
  • 3 medium parsnips, peeled, cut lengthwise into quarters, and cored
  • 2 tsp. dried fennel seeds, crushed
  • ¾ cup dry white wine
  • 1-½ cups lower-salt chicken broth
  • + 7 more ingredients
    • 1-½ lb. small yellow potatoes (about 10), halved
    • 1 3-lb. boneless pork loin (have your butcher leave 1/8 inch fat on the top)
    • 4 large cloves garlic, minced
    • 2 medium sweet onions, halved lengthwise and cut into ¼-inch slices
    • Kosher salt and freshly ground black pepper
    • 1 large fennel bulb, stalks trimmed, bulb quartered, cored, and cut lengthwise into ¼-inch slices (fronds reserved)
    • 2 Tbs. sambuca

In a small bowl, combine 1 Tbs. each of the oil and sambuca with the garlic, rosemary, fennel seeds, coriander, 1-1/2 Tbs. salt, and 3/4 tsp. pepper to make a paste; set aside. Pat the roast dry with paper towels. Rub the paste over the entire roast. Cover and refrigerate overnight. Position a ...

View full recipe at Fine Cooking


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