Loin of Pork with Fennel Recipe

Name: Loin of Pork with Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 425 degrees F.
2
For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan.
3
Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper.
4
Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned.
5
Add the garlic and thyme and cook for 1 more minute.
6
Add the Pernod and cook for another minute, deglazing the pan.
7
Cool slightly.
8
Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture.
9
Lay the pork on a board fat side down, and sprinkle with salt and pepper.
10
Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll.
11
Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
12
Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes.
13
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.)
14
Remove from the oven and cover tightly with aluminum foil.
15
Allow to rest for 15 minutes.
16
Remove the strings, slice thickly, and serve.

260

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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: Good olive oil, 1 tablespoon unsalted butter, 2 cups sliced yellow onions (2 onions), 2 cups sliced fennel (1 large bulb), and more.

Yes, Loin of Pork with Fennel 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!

Loin of Pork with Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions