Boned Loin Of Pork With Parsley And Fennel Stuffing

Name: Boned Loin Of Pork With Parsley And Fennel Stuffing With Mayonnai Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 1/2 lb Pork loin, center cut and tenderloin end or possibly 6 pound boneless loin; 1 tsp Chopped fresh garlic; 1 1/2 tsp Fennel seeds, crushed; 2 tsp Each minced fresh thyme and chevril or possibly 1 teaspoon each dry; 1 tsp Salt; 1/2 tsp Freshly grnd pepper; 1 1/2 c. Finely minced fresh parsley; 1 Tbsp. Dijon mustard Minced fresh parsley; 3/4 c. Mayonnaise; 2 Tbsp. Horseradish; 1 tsp Dijon mustard

Servings: persons

9 1/2 lb Pork loin, center cut and tenderloin end or possibly 6 pound boneless loin
1 tsp Chopped fresh garlic
1 1/2 tsp Fennel seeds, crushed
2 tsp Each minced fresh thyme and chevril or possibly 1 teaspoon each dry
1 tsp Salt
1/2 tsp Freshly grnd pepper
1 1/2 c. Finely minced fresh parsley
1 Tbsp. Dijon mustard Minced fresh parsley
3/4 c. Mayonnaise
2 Tbsp. Horseradish
1 tsp Dijon mustard

1
To bone the loin, start by removing the whole tenderloin along the inside.
2
Next, with sharp pointed knife, carefully cut around ribs and back bones, working slowly and always slanting blade toward bones.
3
Because the loin widens considerably at the tenderloin end, trim out lean meat from the inside so which the whole boned loin is the same thickness along and is about 15 inches long and 5 inches wide.
4
Save bones, tenderloin and trimmings for other meals.
5
Mash together garlic, fennel, thyme, chevril, salt and pepper.
6
Place loin fat-side down and rub herb mix all over lean meat.
7
Spread thick even layer of minced parsley over loin, and roll up firmly lengthwise.
8
Tie neatly and securely at 1 inch intervals.
9
Set seam-side up on rack in large roasting pan.
10
Brush mustard over roast and let stand for 1 hour at room temperature for flavors to permeate meat.
11
Roast at 325 F allowing about 20 to 25 min per lb.
12
or possibly till internal temperature registers 170 F. Turn roast seam-side down after 1 hour of roasting.
13
Cold completely, wrap and refrigerate4 to 24 hrs.
14
Remove strings from loin and set on long wooden board.
15
Slice thinly to reveal colorful stuffing, and garnish with generous amount of parsley.
16
Serve with Horseradish Mustard Mayonnaise.
17
Makes 10servings with leftovers for the next day.
18
(HORSERADISH MUSTARD MAYONNAISE): Combine all ingredients; cover and let stand a few hrs in the refrigerator to mellow.

2953

kcal

Calories

186

Fat

Carbs

294

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 1/2 lb Pork loin, center cut and tenderloin end or possibly 6 pound boneless loin, 1 tsp Chopped fresh garlic, 1 1/2 tsp Fennel seeds, crushed, 2 tsp Each minced fresh thyme and chevril or possibly 1 teaspoon each dry, and more.

Yes, Boned Loin Of Pork With Parsley And Fennel Stuffing With Mayonnai Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boned Loin Of Pork With Parsley And Fennel Stuffing With Mayonnai Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions