Fennel and Thyme Pork Roast with Root Vegetables

Name: Fennel and Thyme Pork Roast with Root Vegetables
Total time: 1 h 45 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. fennel seeds; 8 cloves garlic, finely chopped; 2 tbsp. fresh thyme, plus more for serving; 1/4 c. olive oil, divided; 1 bone-in center-cut pork rib roast (8 ribs; about 8 lbs), chine bone removed; Kosher salt; Pepper; 2 lb. baby yellow potatoes, halved; 4 bunches radishes (about 30 radishes, 1 3/4 lbs), trimmed and halved; 1 bunch scallions, cut into 2-inch pieces

By The Good Housekeeping Test KitchenPublished: Mar 8, 2019

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Fennel and Thyme Pork with Roast Vegetables

Mike Garten

Yields:

8 serving(s)

Total Time:

1 hr 45 mins

Cal/Serv:

825

Pull out all the stops with this seasoned meat and veggies combo.

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Ingredients

2 Tbsp.
fennel seeds
8
cloves garlic, finely chopped
2 Tbsp.
fresh thyme, plus more for serving
1/4 cup
olive oil, divided
1
bone-in center-cut pork rib roast (8 ribs; about 8 lbs), chine bone removed
Kosher salt
Pepper
2 lb.
baby yellow potatoes, halved
4
bunches radishes (about 30 radishes, 1 3/4 lbs), trimmed and halved
1
bunch scallions, cut into 2-inch pieces

Directions

1. Step 1Heat oven to 400°F. Place fennel seeds in heavy-duty resealable plastic bag and crush with bottom of heavy pan. In small bowl, combine crushed fennel, garlic, thyme and 2 tablespoons oil.
2. Step 2Season pork all over with 11/2 teaspoon salt and 3/4 teaspoon coarsely ground pepper. Place in center of large rimmed baking sheet and rub with garlic mixture. Roast 1 hour 20 minutes.
3. Step 3Meanwhile, toss potatoes and radishes with remaining 2 tablespoons oil and season with 1/2 teaspoon each salt and pepper.
4. Step 4Scatter half of vegetables around roast and arrange remaining vegetables in even layer on separate baking sheet. Place both sheets in oven and continue roasting until internal temperature of pork reaches 140°F, 10 to 15 minutes more.
5. Step 5Transfer roast to cutting board and let rest at least 15 minutes before slicing. Scatter scallions among vegetables and continue roasting until golden brown and tender, 15 to 20 minutes more. Serve with roast, garnished with thyme sprigs.