Maple Glazed Roast Pork Loin & Fennel | MacRostie Winery
Maple Glazed Roast Pork Loin & Fennel intro image
Maple Glazed Roast Pork Loin & Fennel
Pair with Thale’s Pinot Noir

The herbaceous tones of this gorgeous roast pork recipe pair perfectly with Thale’s red fruit and spice notes. 



  • Pork loin – 1lb (feeds 2-3 people)
  • 2 sweet potatoes (medium size)
  • 1 fennel bulb
  • 8 – 10 cipolline onions
  • 3 sprigs fresh thyme (dried is OK)
  • ¼ tsp cinnamon
  • ¼ tsp turmeric
  • Salt & pepper to taste
  • Olive Oil


  • Equal parts Dijon Mustard & Maple Syrup (roughly 4 tbsp)
  • 3 sprigs of fresh thyme
  • Salt & Pepper to taste

Preheat oven 425° F

Cover pork in glaze (keep remainder, re-glaze pork later after 20 mins cooking if desired). Sit at room temperature for 20 minutes.

Meanwhile, peel & cut sweet potato into cubes, peel onions (leave whole or cut in half), roughly chop fennel (remove tops to garnish later). Toss vegetables in olive oil, thyme, cinnamon, turmeric, salt & pepper. Place in a baking dish.

Place pork on vegetables and cook for 35 – 45 minutes until internal temperature reaches 145° F.

Rest meat for 5 minutes before slicing, keep vegetables warm in cooling oven.

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