Loin of Pork with Fennel

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I've made this several times dinner parties. It always impresses and there's never any leftovers. I rub the pork loin with dijon mustard before I add the stuffing. It's the best!

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This is my first review and while I have enjoyed many TVFN recipes, this is the first that has prompted me to post a review. I was hesitant at first, as there is not an accompanying pan sauce. Fear not, the pork was moist and flavorful. It will be part of my repertoire- for family and friends alike. Follow the recipe exactly-use fresh homemade breadcrumbs, not store bought dry crumbs. The stuffing gets is moistness from the vegetables and pork drippings- yum! Use your meat thermometer a la Ina!

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This is absolutely fabulous! Amazing flavor and a very easy recipe to follow! Can't wait to make this again!

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This is the first recipe of Ina's I've made and the recipe is GREAT!!!! Even my picky kids loved it. For the people who said it was dry try covering it and letting it stand for a while. I'm used to doing more difficult recipes and this one is very straightforward and easy. I made this with basmati rice, french green beans and some fresh baked apples and cinnamon!!!! HOLY COW what a treat....my family thought it was a special occasion. Props to you Ina and maybe Emeril isn't the "KING" afterall!!!!!

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This was my first time making one of Ina's recipes, so I tried to follow it exactly. Reading everyone else's reviews, I'm starting to wonder if despite my best efforts, I did something wrong. The stuffing is full of flavorfull ingredients, but the end result was extremely bland, and the pork itself was dry. Overall, it was pretty tasteless. I'm looking forward to trying more of Ina's recipes, but I will NOT be making this again.

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Really successful, only small glitches. I had a really hard time getting the girl behind the meat counter to understand how to cut it for me, she went through alot of pork before it was right! But eventually, someone came and helped her out.
I wanted to make it the night before and was afraid that if I salted the inside and left it overnight, it would pull all the moisture out. Should have used the salt suggested, guests were using the salt shaker on it at the table, wont make that mistake again. Dont be afraid to salt it.
I have never made good stuffing, and cheated a bit with this one. I used boxed herbed stuffing mix instead of breadcrumbs, added sauteed apple and celery and did everything else according to the recipe. Came out great.
Cooks faster than you think it should, be careful not to overcook it.
It was a welcome change to holiday turkey. Paired wonderfully with Ina's spinach gratin.

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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.

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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 Baim

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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!

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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.