Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Stuffed Pork Loin With Fennel And Onions

on December 11, 2014

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This dish comes to me from a recipe I saw on a cooking show. I do love pork of any kind, but this particular cut is fabulous to turn into a really sexy meal. Two reasons I say this, one is because of the finished dish, and two, and even better is, it can be made ahead of time. Let me start with the filling that’s going to go into the center of this pork loin.

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Alright, I start with an onion, garlic cloves that have been peeled, and a fennel bulb that I cleaned. I slice both the onion and fennel, and mince the garlic. Then I get a large saute pan with a little butter and some olive oil, get that heated up and toss in the onions, fennel, and garlic. To that I had some salt, pepper, and red pepper flakes, I saute this on med-med high until all the veggies have soften. This takes around 10-12 minutes to soften. Now I let this cool for a minute or so before I add in a binder for this filling. Panko bread crumbs which are just a Japanese style bread crumbs that work perfect for this. I toss the bread crumbs though with the veggies and set them aside. That’s all for the filling. If you have a little extra filling let me tell you what I do. I always have a little too much filling but not to worry.

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Just get yourself a small oven safe dish. Place the extra filling in and top with a little more of the Panko, some shredded cheese. I used some Parmigiano- Reggiano, Drizzle the top with a little olive oil and bake at 375 degrees with the stuffed pork loin. This will not take as long as the pork loin, so I would put it in the oven at the last 20 minutes that the pork cooks.Anyway that’s just something you can do if you have left over filling. Now for the pork.

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Now when I went to my grocery store and found this beautiful cut of pork loin, I spoke to the butcher and had him butterfly this for me. Of course you can do this yourself but why. If the butcher will do it  say go right ahead!  Next on a plastic meat board I lay the pork out, open it up. I season really well with Kosher salt, pepper, and spread the filling all over. Roll up the pork loin, and with some butcher’s twine, I wrap and tie up the loin using 5 pieces of twin. Make sure when your are ready to put the pork in the oven it’s fat side up. Now at this point, you can put this in the frig wrapped really well in plastic wrap the night before, or even 2 days before You don’t want to cut and place your potatoes and onions underneath until your ready to roast it off. Now also you want to make sure if you are going to make it ahead, that your filling is completely cooled before placing it on and rolling the pork up with twine. You don’t need to season the outside of the pork until your ready to put it in the oven. Next I use 3-4  large red potatoes and a red onion that I’ve quartered and place them on a small baking sheet. I drizzle olive oil, Kosher salt, and black pepper over the potatoes and onions, then I place the pork on top. Also I pour 1-1 1/2 cups of chicken stock on the bottom of the baking sheet to have some liquid so the potatoes don’t burn or stick. This liquid will eventually evaporate during the cooking. I sprinkle the outside of the pork with salt and pepper at well. The oven is set at 375 degrees and the pork loin needs to cook for 1-1/2 hours or until the internal temperature is 155 degrees. At that point take the pork and potatoes out of the oven. Remove the pork from on top and place on another dish wrapped loosely under foil to rest while the potatoes finish cooking. I turn the oven up to 450 degrees, put the potatoes back in for another 20 minutes while the pork is resting. The onions will be sweet and tender, and potatoes will be golden brown on the outside and fork tender on the inside. Plus they have all the flavoring from being cooked under the pork roast. I also made some cheesy, buttery French bread to go along side. Everyone loves bread!

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This is a really simple and quick bread to make. In a bowl I have add softened butter, mayo, and minced garlic, some dried parsley flakes, Kosher salt, and pepper. Mix this all together, slather it all over one side of the bread. Place the lid on, wrap it in foil and place the bread in the oven on the lower rack at 450 while the potatoes are cooking.

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Look at that, how beautiful does that pork look. So like I was saying cover with foil and toss the potatoes and onions around a bit and place them back into the oven. I like to serve this dish kind of family style with the pork, potatoes all on one big plate. This plate was passed down to me from my grandmother, it’s old school but I can’t part with it. I made a quick sauce to drizzle over the top with flour, butter, low sodium chicken broth, and a brown seasoning sauce.

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Yields 4 servings:
Approx cooking time: 1 1/2 hours
Oven temp: 375 for pork with potatoes
Oven temp: 450 for remaining cooking time for potatoes and bread

Ingredients for filling:
2 tablespoons of unsalted butter
1 tablespoon of olive oil
1 fennel bulb
1 onion
2 minced garlic cloves
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon of crushed red pepper flakes

3-4 pound butterflied pork loin
1 red onion
2-4 large red potatoes
butcher’s twine
2 tablespoons of Kosher salt ( 1 for inside of the pork and one for outside)
2 teaspoons of black pepper ( 1 for inside of the pork and one for outside)

Ingredients: Gravy
2 tablespoons of unsalted butter
2 tablespoons of flour
3 cups of low sodium chicken broth
2 dashes of brown seasoning sauce ( this just gives a bit more flavor and a darker brown color to the gravy)
1 tablespoon of dried thyme

Directions for the gravy:
In a sauce pan, on med high heat, melt the butter  then add the dried thyme. Sprinkle in the flour while whisking constantly until flour has cooked out. Then slowly add in the chicken broth. Still whisking the whole time, the sauce will slowly thicken. Once it come to a boil, that’s as thick as it will get. Turn the heat off and it’s done.

Ingredients for bread:
1 loaf of French bread
1 stick of softened unsalted butter
3 tablespoons of mayo
1/2 cup of grated Parmigiano- Reggiano cheese
2 tablespoons of dried parsley flakes
1 large piece of foil

Directions for bread:
Mix all the ingredients together. Then spread it over one side of the bread. Put the lid on the bread, wrap it in the foil and place into the oven at 450 while the potatoes for this recipe are finishing cooking.


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