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