- 1 1/2 lbs. carrots, cut into 3-inch pieces
- 5 medium fennel bulbs, cut into 1-inch wedges
- 3 lemons, halved
- 1 Tbsp extra-virgin olive oil
- Coarse salt and ground pepper
- 2 pounds boneless pork loin roast, tied at 1-inch intervals
- 1 tsp ground coriander
Preheat oven to 425 degrees. On a rimmed baking sheet, toss together carrots, fennel, lemons, and oil. Season with salt and pepper, arrange in a single layer, and roast 10 minutes. Remove sheet from oven and stir; place pork in center of sheet, sprinkle with coriander, and season with salt and pepper. Roast until vegetables are tender and pork is browned and cooked through (an instant-read thermometer inserted into center should read 145 degrees), 40 to 50 minutes.
Tent pork with foil and let rest 15 minutes. Slice pork and serve with lemons and remaining vegetables.
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