Fennel Stuffed Pork Loin
Rich and hearty, this is a great fall and winter dish. Stuffed roasts can be intimidating, but once you get the hang of the technique, it is a great way to impress a crowd for a holiday or simply to enjoy on a cool weekend evening. For wine pairing: pair with a rich, smooth Marsanne, Roussanne blend from Côtes du Rhône or similar. Serves 6. Enjoy!
INGREDIENTS
EVOO (extra virgin olive oil)
1 tablespoon butter
2 cups sliced yellow onions (about 2 onions)
2 cups sliced fennel (about 1 large bulb)
2 garlic cloves, minced
1 tablespoon fresh thyme leaves, minced
2 tablespoons dry white wine or Pernod
3 cups fresh breadcrumbs
1 (3 ½ to 4- pound) loin of pork, butterflied
Sea salt and freshly ground pepper
Butcher’s twine
PREPARATION
1. Preheat oven to 425°.
2. Heat 1 tablespoon EVOO and the butter in a large sauté pan.
3. Add the onions and fennel, 1 teaspoon salt and ½ teaspoon pepper.
4. Cook over medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned.
5. Add garlic and thyme and cook for an additional minute.
6. Add wine and cook for an additional minute, deglazing the pan.
7. Allow to cool slightly.
8. Add breadcrumbs and 1 teaspoon of salt to the stuffing mixture.
9. Lay pork on a board, fat side down, and sprinkle with salt and pepper.
10. Spread stuffing evenly over pork and roll pork lengthwise, ending with the fat on the top of the roll.
11. Tie with butcher’s twine, rub with olive oil and season generously with salt and pepper.
12. Place the rolled pork loin on a baking rack in a sheet pan and roast for 30 minutes.
13. Lower heat to 350° and roast for another 20-30 minutes until the interior of the pork is 138°. Note: make sure thermometer register temperature of pork, not the stuffing.
14. Remove from the oven and cover tightly with aluminum foil.
15. Allow to rest for 15 minutes, remove strings, then slice thickly and serve.
