Loin of pork with fennel

Print recipe & shopping list
Submitted by:
Rating: 
Makes: 6 servings adjust
Get the butcher to butterfly the loin of pork so it opens like a letter. Dish can be assembled early in the day, but make sure stuffing is cold when you roll it up.

Directions

Ingredients

  • 2 cups Yellow Onion, 2 ONIONS
  • 3 cloves Garlic
  • 1 tablespoon Kosher Salt, and pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 cloves Garlic
  • 3 1⁄2 pounds Pork Loin Chop, have butcher butterfly loin so it opens like a letter
  • 1 bunch Fresh Fennel, SLICED
  • 2 cups Yellow Onion, 2 ONIONS
  • 1 tablespoon Butter, UNsalted
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 bunch Fresh Fennel, SLICED
  • 1 tablespoon Butter, UNsalted
  • 1 tablespoon White Wine
  • 3 cups Plain Bread Crumbs, process 6-12 slices of crstless white bread in the processer

Step 1

preheat oven to 425. Make stuffing: Heat olive oil and butter in skillet. Add onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium heat for 15 minutes until onions and fennel are tender and lightly browned.

Ingredients

  • 1 tablespoon Fresh Thyme
  • 1 tablespoon White Wine

Step 2

Add the garlic and thyme and cook for one more minute. Add white wine and cook for one minute, deglazing pan (pernod is a nice substitute here)

Ingredients

  • 3 cups Plain Bread Crumbs, process 6-12 slices of crstless white bread in the processer
  • 1 tablespoon Kosher Salt, and pepper
  • 3 1⁄2 pounds Pork Loin Chop, have butcher butterfly loin so it opens like a letter

Step 3

Allow the stuffing mixture to cool slightly. Add bread crumbs. Add 1 teaspoon of slat to mixture. Lay the pork on a board, fat side down and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on top of the roll. Tie with string, brush with olive oil, and sprinkle liberally with salt and pepper.
 

Step 4

Bake on baking sheet for 30 minutes. Lower heat to 350. for another 20-30 minutes until interior of pork is 137 degrees (make sure thermometer hits meat, not stuffing). Remove from oven, cover tightly with foil, ret for 15 minutes. Slice and serve.
Kitchen Monki sign up