Roast Pork Loin With Savory Fennel Bread Pudding

Name: Roast Pork Loin With Savory Fennel Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 8 cups water; 1/4 cup kosher salt; 1 (2-pound) pork loin; 1 teaspoon olive oil; 3 cups thinly sliced fennel (about 1 large bulb); 2 cups thinly sliced onion; 4 garlic cloves, minced and divided; 2 (14-ounce) cans fat-free, less-sodium chicken broth, divided; 1/2 teaspoon freshly ground black pepper, divided; 8 ounces French bread or other firm white bread, torn into 1-inch pieces; 1/4 cup (1 ounce) shredded fontina cheese; Cooking spray; 1 tablespoon ground fennel seeds

Servings: persons

1 cup sugar
8 cups water
1/4 cup kosher salt
1 (2-pound) pork loin
1 teaspoon olive oil
3 cups thinly sliced fennel (about 1 large bulb)
2 cups thinly sliced onion
4 garlic cloves, minced and divided
2 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 teaspoon freshly ground black pepper, divided
8 ounces French bread or other firm white bread, torn into 1-inch pieces
1/4 cup (1 ounce) shredded fontina cheese
Cooking spray
1 tablespoon ground fennel seeds

1
Combine sugar, water, and salt in a large bowl, stirring until sugar and salt dissolve. Add pork; cover and brine 2 hours to overnight in refrigerator.
2
Preheat oven to 350u00b0.
3
Heat oil in a large nonstick skillet over medium heat. Add sliced fennel, onion, and 2 garlic cloves; cook until golden brown (about 20 minutes), stirring frequently. Add 1/4 cup broth; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon pepper. Add remaining broth; bring to a boil. Remove from heat.
4
Combine bread and fennel mixture. Stir in cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350u00b0 for 1 hour and 10 minutes or until golden brown.
5
While bread pudding bakes, rinse pork and pat dry. Combine fennel seeds, 2 garlic cloves, and 1/4 teaspoon pepper; rub evenly over pork.
6
Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Place skillet in oven; bake at 350u00b0 for 40 minutes or until a thermometer registers 140u00b0 (slightly pink). Let stand 10 minutes before serving. Serve bread pudding with pork.

573

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 14 ingredients. The key ingredients include: 1 cup sugar, 8 cups water, 1/4 cup kosher salt, 1 (2-pound) pork loin, and more.

Yes, Roast Pork Loin With Savory Fennel Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!