Loin of Pork with Fennel

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Can't wait to make this again. Ina is a wonderful cook

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To make this recipe easier, I never butterflied the pork loin. I prepared the loin, put it in a roasting pan on a rack, and added the sliced onions, fennel, butter, garlic and thyme to the roasting pan, around the pork loin, and sprinkled the vegetables with the bread crumbs. Cook on high for the full 30 minutes, but then cook at 350 for only about 15 minutes.

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My husband does the cooking when we have quests & he is excellent. I do not enjoy cooking but because of you my interest has returned & I decided to make this recipe (along with the Spinach Gratin for dinner quests over the holidays. I was extremely nervous, but what a success, our friends are still talking about it! The only variation - two nights before the dinner party I marinated the Pork Loin (without the stuffing overnight with a soy sause & Italian dressing marinade I make. The next day I added the stuffing, rolled & tied. It was so tender & the flavor was exceptional!
I love your show but now my husband & I fight over the kitchen!

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I did not make the bread crumbs - I chose to use panko bread crumbs so the measurements were all off. If you decide not to make bread crumbs be prepared to play around with the recipe.

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This recipe is a bit time consuming, however, it is well worth the effort. My husband says "Honey, this is the best meal ever!"

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I was hoping this recipe would have more flavor than it did. I could not taste the fennel or the fresh thyme very much. The presentation was wonderful however.

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I don't eat meat so it's rare that I make something with meat. My husband misses meat and I saw Ina making this recipe and felt compelled the make it. He LOVED it!! And I ate the stuffing. It worked out well and is so good!

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Wow, this was really really good. I had never tried fennel before and was a little worried about the licorice smell when I was cutting it but it was very mild and blended well with the other flavors. I used sourdough bread cut up in cubes as the stuffing (vs using bread crumbs and served this with a parsley basil risotto...yum! Highly recommend this - and it looks very impressive when you slice it , although it does get a little tricky with the kithen twine.

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I have never used Fennel until trying this recipe and now I'm a big fan. This roast is always good. I've made it three or four times now, and love serving it for company. It's got simple instructions, and doesn't take too much time away from socializing while it bakes.

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I have made this recipe twice for two different groups of people and it was a huge success. Not only with the flavors but the presentation. **My husband does not like ginger in anything - so I omitted this ingredient in both instances. It was still fantastic!!!