Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Special equipment

Dutch oven

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 1 1/2 hours

• 1 1/4 teaspoon cracked fennel seed
• 1 teaspoon onion powder
• Kosher salt and freshly ground black pepper
• 2 1/2 pound boneless pork loin
• 4 tablespoons olive oil, divided
• 1 pound carrots, peeled and cut into rough chunks
• 1 pound pearl onions, peeled
• 1 cup dry white wine, divided
• 1/4 cup balsamic vinegar

Procedures

1. Adjust oven rack to lower-middle position and preheat oven to 350°F. Combine fennel, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Rub and evenly distribute mixture onto pork. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Sear pork on all sides until well-browned, about 15 minutes total.
   
2. Add vegetables to pan, along with 1/2 cup white wine. Season vegetables with salt and pepper and deglaze pan by scraping up browned bits from the bottom of the pan. Drizzle with remaining 2 tablespoons olive oil and balsamic vinegar and transfer to the oven to roast, uncovered, turning the meat periodically, until pork registers 140 to 145°F on an instant read thermometer, about 1 hour.
   
3. Remove from oven and transfer pork loin to a cutting board. Allow to rest for 10 minutes. Meanwhile, deglaze pan with remaining 1/2 cup wine, using a wooden spoon to scrape up browned bits. Season pan juices to taste with salt and pepper. Slice meat and serve with vegetables and pan juices.