Fennel-Rubbed Pork Roast With Balsamic-Glazed Vegetables Recipe

• 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

1. Adjust oven rack to lower-middle position and preheat oven to 350u0b0F. 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 145u0b0F 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.

onion powder, kosher salt, pork loin, olive oil, carrots, pearl onions, white wine, balsamic vinegar

Taken from www.seriouseats.com/recipes/2013/09/fennel-rubbed-pork-roast-balsami-glazed-vegetables-recipe.html (may not work)