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Pork Loin with Carrots, Fennel, and Lemons


1 1/2 pounds carrots, cut into 3-inch pieces
5 medium fennel bulbs, cut into 1-inch wedges
3 lemons, halved
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
2 pounds boneless pork loin roast, tied at 1-inch intervals
1 teaspoon ground coriander



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