Loin of Pork with Fennel

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I have made this a few times, and it always turns out juicy. I love the fennel and onion combination. I also added an apple with a few dried cranberries into the stuffing just because I had them in the house. It added a nice touch.

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I made this roast for New Year's Day. I paired it with Ina's Creamy Rosemary Polenta and Roasted Carrots. It was fantastic and a hit with my family. This recipe will be a staple in my repetoire. Ina is Queen of the kitchen.

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I followed this almost to a T. I added some chopped parsley to the stuffing when I added the thyme and garlic. I also roasted this on my roasting rack in a pan with brussell sprouts, fingerling potatoes, more onions and carrots. I added a little white wine underneath to the veggies while they roasted beneath the pork and threw the rest of the stuffing (I had some extra onto the veggies to coat them. This was lovely! Not dry, very flavourful (I used pre-made bread crumbs; a combination of white and wheat . Don't be afraid to really salt and pepper the pork before stuffing. This was wonderful and is now going to be my pork roast staple!

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My husband and I made this last night and it was wonderful. We used a 2 lb. pork loin so we cut the stuffing ingredients down to about half or so. We also used less than the amount of breadcumbs suggested becuase the stuffing looked a little dry. We cooked it to an internal temp of 139 degrees and let it rest for about 20 minutes. The temperature did raise to about 150 degrees. It was moist and wonderful! I would suggest this recipe to anyone- and I'm not a huge pork fan!

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I made this for my family for Christmas dinner in 2007. Having some picky eaters who aren't known for experementation, they LOVED this. It was pretty simple (I struggled with how to butterfly the roast - but figured it out after the fact. It was delicious, simple and a big hit. I'd highly recommend this one!

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This turned out PERFECTLY by following the directions. My family and company all raved. So delicious! Thank you, Ina!

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This is a terrific meal anytime, but can be especially enjoyed during the colder months. It's great for large crowds, too!

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This turned out to be the hit of my holiday dinners tjis past holiday season. Excellent way to cook the pork without getting it too done. Thank you.

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Great dish! I did some of the prep work ahead and was able to have a delicious dish on the table in no time! Also made the cauliflower gratin which was very tasty! Will definitely prepare this again. Thanks, Ina!

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Ina
Great savory Pork Loin . This recipe stands on it's own !!!!!