Loin of Pork with Fennel

Show: Barefoot ContessaEpisode: Night Before Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

Cook Time:
1 hr 15 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: 15 min
Cook: 1 hr 15 min
Total:: 1 hr 45 min

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Ingredients

Good olive oil
1 tablespoon unsalted butter
2 cups sliced yellow onions (2 onions)
2 cups sliced fennel (1 large bulb)
Kosher salt
Freshly ground black pepper
2 teaspoons minced garlic (2 large cloves)
1 tablespoon minced fresh thyme leaves
1 tablespoon Pernod or white wine
3 cups fresh bread crumbs
1 (3 1/2-pound) loin of pork, butterflied

Directions

Preheat the oven to 425 degrees F.

For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.

Add the bread crumbs and 1 teaspoon of salt to the stuffing 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 the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.

Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.

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Comments & Reviews

recipe Loin of Pork with Fennel
andrea glenview, IL 01-18-2010
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Pork Loin with Fennel
Rated: 3 stars out of 5

I used dry breadcrumbs I ended up with too much stuffing and it was a little dry. When you say fresh breadcrumbs do you mean... sliced bread put into a food proessor? Otherwise the pork was tastey and moist. Will definetly try again with less breadcrumbs and a gravy.Read more
recipe Loin of Pork with Fennel
David Auburn, NY 01-14-2010
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The Best Pork Loin I have EVER Tasted
Rated: 5 stars out of 5

Ina, I made this pork loin the other day and I was so amazed at how easy it was to prepred let alone my whole family... enjoyed it. They now want me to make a pork loin roast with spinach. I think I got my kids to eat their veggies!! Thanks Ina for maing dinner enjoyable again!! Dave BaimRead more
recipe Loin of Pork with Fennel
veronica egg harbor township, NJ 01-03-2010
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What a Winner!
Rated: 5 stars out of 5

Ina, you have never let me down!! This was absolutely delicious--and a real crowd pleaser. The marinade flavors cooked into... the meat were spectacular. As for the other reviews about it being too salty, it was not at all. You have to use KOSHER salt, not table salt. I was cooking for a crowd and after reading the reviews, I wanted to be conservative, so I cooked my roast to 150 degrees. It did come out a little dry, but if I had followed Ina's instructions, it probably would have been perfect! I used fingerling potatoes, which cooked perfectly. I also made a gravy to go with the meat. I took out the roast and the vegetables and chopped some fresh sage, rosemary, thyme and garlic and sauteed in the fat drippings. Then I added a splash of white wine, a tablespoon of cognac and splash of half and half, and reduced it. (Part of Ina's gravy recipe, if you haven't tried it, you should!) I then strained the garlic and herbs out, put liquid back into the pan and added a mixture of cold water and corn starch until I got the right consistency, and added salt and pepper to taste. It was incredible with the meat. Ina, thank you for making every dinner party the best!Read more
recipe Loin of Pork with Fennel
Dillon Winterport , ME 12-30-2009
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Great!!!
Rated: 5 stars out of 5

I made this for my mother for her birthday and she loved it along with the rest of the family. I am also way too impatient... to butterfly so I had my local butcher do it. I also had the problem with the bottom burning a little bit, so I added a little bit of wine to the bottom of the pan and let the pork cook in that, which made a wonderful pan sauce after.Read more
recipe Loin of Pork with Fennel
A chicago, IL 12-29-2009
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Delicious
Rated: 5 stars out of 5

Made this with wheat bread and came out wonderful. I googled how to butterfly pork loin and did it myself. Came out... perfect. The bottom was slightly burnt where it was sitting on the non stick pan. I had to cut it off of each piece. I may rotate the loin during cooking next time so that doesnt happen again. Read more
recipe Loin of Pork with Fennel
Deb Brooklyn Park, MN 12-16-2009
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This has become a family favorite!
Rated: 5 stars out of 5

My oldest son, who traditionally does not like pork, loves this dish and requests it often! Easy to make and elegant!