Let's Dish With Linda Lou

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Fennel And Garlic Bone-In Pork Loin

Fennel And Garlic Bone-In Pork Loin (23)

This was a special Easter for Steve and me, it was our 10th one together. To make this dish extra special, I’m serving my Garlic And Fennel Bone-In Pork Loin along with my Garlic Roasted Potatoes With Sautéed Peppers and Lemon Pepper Asparagus family-style.

I’ve posted links, for both, my other two recipes, they’re available at the end of this post.

Fennel And Garlic Bone-In Pork Loin (24)

Fennel And Garlic Bone-In Pork Loin (21)

Fennel And Garlic Bone-In Pork Loin (24)

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Fennel And Garlic Bone-In Pork Loin (1)

Fennel And Garlic Bone-In Pork Loin (3)

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Cesar Dressing

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Olive Oil

Dijon Mustard

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Fennel And Garlic Bone-In Pork Loin (10)

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Fennel And Garlic Bone-In Pork Loin (19)

Fennel And Garlic Bone-In Pork Loin (24)

Fennel And Garlic Bone-In Pork Loin (1)

Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours 10 minutes
Yields: 4 servings (2 chops per person)
Equipment: roasting pan with a rack, 1 (10-cup) food processor, plastic meat cutting board, chef’s knife, whisk, 1 (2-cup) glass measuring cup

1 (5-pound) bone-in pork loin, bones French cut
6 garlic cloves, roughly chopped
1/3 cup of rosemary leaves, chopped
2 tablespoons of lemon zest (2 lemons)
2 tablespoons fennel seeds
2 tablespoons of Creamy Caesar dressing
1 heaping tablespoon of Dijon mustard
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Pan Gravy:
1/4 stick of butter, unsalted
1/2 cup of all-purpose flour
3 1/2 cups of chicken broth, unsalted
1/4 cup (4 tablespoons) of the pan drippings
2 tablespoons of Italian flat-leaf parsley, finely chopped

Preheat oven to 400-degrees F.
Note: Pork loin needs to be at room temperature. Allow the meat to sit out for 30 minutes before cooking.

Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a food processor fitted with the metal blade, process the garlic, rosemary, and fennel seeds until roughly chopped. Add the Caesar dressing, olive oil, Kosher salt, and fresh ground black pepper until it becomes a smooth paste. Transfer the mixture to a small mixing bowl, add the lemon zest, mix to combine.

Rub the mixture all over the top of the pork and roast for 1 to 1 hour and 15 minutes, or until the internal temperature is between 140 and 145-degrees F. Remove from the oven, transfer to a meat-safe cutting board and cover tightly with foil. Allow the pork to rest for 30 minutes. Slice between the bones and serve immediately.

While the pork is resting start the pan gravy.
Carefully pour the hot liquid from the roasting pan through a mesh sieve into a measuring cup. This allows you to see how much of the pan drippings you have to work with.

Place the roasting pan on top of the stove over medium-high heat. Add the butter and allow it to melts. Once the butter’s melted, add the flour, whisk to combine until a smooth paste (*roux) forms, and is blond in color. Still whisking slowly add the  4 tablespoons of pan drippings and chicken broth, bring to a simmer. Continue to whisk, the *roux will cause the gravy to thicken. Add the finely chopped parsley, stir to combine. Transfer the gravy to a large gravy boat.

There you have it my Fennel And Garlic Bone-In Pork Loin.

*Roux is a 1:2 ratio of fat to all-purpose flour.

Roasted Potatoes With Sautéed Peppers

Lemon Pepper Asparagus 

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Chicken Involtini With A Lemon-Dijon Sauce

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Lately, life for me has been so busy, I haven’t been able to post any recipes. I’ve been working a lot more and that’s great because I’m able to save more towards great new recipes like this one.

Let me say, this dish is one that I believe you will love. It’s easy, eye-catching, and so delicious. This is my Chicken Involtini With A Lemon-Dijon Sauce.




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Olive Oil

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Flat Leaf Italian Parsley



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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40
Yields: 4 servings (8 chicken involtinis)
Equipment: 1 (12-inch) non-stick sauté pan with a tight-fitting lid, whisk, chef’s knife, meat-safe cutting board, small bowl, whisk, toothpicks

2 boneless skinless chicken breasts yielding 8 chicken cutlets
8 slices of Prosciutto
8 sliced of Provolone cheese
1 pound of asparagus, blanched (use 1 tablespoon of Kosher salt)
2 tablespoons plus 1 teaspoon of dried thyme
1 tablespoon of dried sage
2 tablespoons plus 1 teaspoon of Kosher salt
2 1/2 teaspoons of freshly ground black pepper (reserve 1/2 teaspoon  for the sauce)
6 tablespoons of olive oil, divided
4 tablespoons of butter, unsalted and divided
2 tablespoons of all-purpose flour
2 1/2 cups of chicken broth, low sodium
1 tablespoon of Dijon mustard
1 lemon, zested and juiced
1/4 cup of Italian flat-leaf parsley, finely chopped

Ask your butcher to slice each of the chicken breasts into 4 cutlets yielding 8 cutlets total.

The next step is to *blanch the asparagus in boiling salted (1 tablespoon of Kosher salt) water for around 3 to 4 minutes depending on the thickness of the spears. Immediately transfer the asparagus to an ice bath. This process will stop the cooking process and set the vibrant green color. Remove the asparagus spears from the ice bath and transfer them to a plate lined with a paper towel. Pat dry.

The very first thing is to lay all 8 of the cutlets out onto a meat-safe cutting board. In a small bowl add 2 tablespoons of Kosher salt, 2 teaspoons of freshly ground black pepper, and 2 tablespoons of dried thyme, and 1 teaspoon of dried sage, stir to combine.

Refer to pictures:
Lay 1 slice of the Prosciutto and 1 slice of Provolone cheese (refer to the pictures above) on each of the cutlets. Place 3 to 4 asparagus spears, across, on top of the Provolone cheese, carefully roll them up, then transfer them to a plate with seam side down. Carefully sprinkle the seasoning mix over all sides of the chicken involitinis.

Preheat a large sauté pan over medium heat. Add 2 tablespoons each of olive oil and unsalted butter. Place four of chicken Involtinis seam-side down into the pan. Sear the first side for about 2 minutes allowing the Chicken Involtinis to form a golden outer crust. Turn the Chicken Involtinis over 1/4 of the way to cook for another 1 to 2 minutes, again another 1/4 turn, 1 to 2 minutes, finally the last side for 1 to 2 minutes. You want the Chicken Involtinis to have a really great color on all sides. Remove the chicken roll-ups, transfer to a plate, and repeat the entire process again with the remaining four. Start with another 2 tablespoons each of the butter and olive oil.

Once all the chicken has been seared off, in the same pan set the heat to medium-high. Arrange the Chicken Involtinis so all eight are in the pan. Add 1/2 cup of chicken broth and place a tight-fitting lid onto the sauté pan. Allow the chicken to steam for about 2 to 3 minutes or until the internal temperature of the chicken is 165-degrees F. Remove the lid, transfer the Chicken Involtinis to a plate.

The pan is now filled with flavor from all those bits of chicken stuck to the bottom of the pan. Continue over medium-high heat to *deglaze the pan. Using a wooden spoon, scrape all the bits of chicken that may be stuck to the bottom of the pan. This process will fortify the chicken broth with even more flavor.

Reduce the chicken broth to where there is practically no liquid left in the pan. Turn the heat down to medium, switching to a whisk add 2 tablespoons of butter, swish the butter around allowing it to melt. Sprinkle in 2 tablespoons of all-purpose flour whisking constantly until the raw flour cooks out and becomes paste-like forming a *roux. Continue whisking, slowly pour in 2 cups of chicken broth, until the broth absorbs the *roux.

To that, add the Dijon mustard, the zest, and juice of 1 lemon, 1 teaspoon of Kosher salt, 1/2 a teaspoon of fresh ground black pepper, and a teaspoon of dried thyme, whisk to combine until sauce thickens about 3 to 5 minutes.

Turn the heat off and add the chopped fresh Italian parsley for color.

Ladle that delicious Lemon Dijon-Sauce over the top of the Chicken Involtinis, serve hot. There you have it, my Chicken Involtinis With A Lemon-Dijon Sauce.

*Blanch: Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water to stop the cooking process.

*Deglaze: Deglaze is to dilute meat sediments in (a pan) in order to make a gravy or sauce, typically using white wine or broth.

*Roux: A Roux is a mixture of fat (especially butter) and flour used in making sauces.

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Beef Wellington



Looks elegant right? It’s a really posh meal and made for special occasions but my version is simple to make and super delicious.

One of the ingredients for this dish is traditionally a pate’, often a pate’ de foie gras. Well, I don’t know about anyone else but my grocery store doesn’t have this, and if they did I have a feeling it’s not very affordable. They do however have a pork pate’ and I’m just not sure how that would work with this dish. So as usual, I’m changing things up.

Let’s start with what’s known as Duxelles. They always have fancy words for what really just a mixture of minced mushrooms, shallots, garlic, herbs, butter, white wine, and a touch of cream. This is what I’m using to take the place of the pate’. This is my Beef Wellington. To go alongside, my Mocha Chili Spiced Roasted Asparagus.

I forgot to mention, in one of the pictures above is a play on Surf and Turf. Steve caught a couple Red Ear Sunfish earlier. I sautéed them simply in butter with garlic, lemon and fresh parsley.

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Olive Oil


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Puff Pastry (2)








Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 1 hour 10 minutes
Yields: 2 servings
Equipment: 1 (10-cup) food processor, rimmed baking sheet pan, 1 (12-inch) sauté pan, 1 (12-inch) cast-iron skillet, small mixing bowl, chef’s knife

Ingredients For Duxelle:
3 cloves of garlic, roughly chopped
1 large shallot, roughly chopped
1 pint of Cremini mushrooms, sliced
2 tablespoons of olive oil
2 tablespoons of butter, unsalted
1/4 cup of Pinot Grigio
2 tablespoons fresh thyme leaves, chopped
2 tablespoons heavy cream
1/2 cup of Italian-style breadcrumbs

1 box of Puff Pastry sheets, Pepperidge Farm
2 (8-ounce) Filet Mignons
2 teaspoons of Canola oil
1 tablespoon Kosher salt, divided between the two steaks
1 teaspoon freshly ground black pepper, divided between the two steaks
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
4 sliced of Proscuitto, thinly sliced

Start out by adding the garlic to a food processor, pulse until garlic is minced in size. Next, add the chopped shallots pulsing until shallots are minced in size. To the processor, containing the shallots and garlic, add the cremini mushrooms until all the ingredients are finely minced. Last, add 1 tablespoon of olive oil to bind them all the ingredients together. Transfer to a bowl. Refer to the pictures.

In a large sauté pan over medium heat add 2 tablespoons of butter with 1 tablespoon of olive oil. Add the Duxelles (mushroom mixture) to the hot sauté pan. Next, add the Pinot Grigio, stirring occasionally. Allow the Duxelles to cook giving the wine time to completely reduce, around 5 minutes. At this point, add the freshly chopped thyme leaves.

To the pan add heavy cream, stir to combine, continue to cook for 2 to 3 minutes. You may notice there is still too much liquid in the pan to have the consistency of a pate’. That’s where the breadcrumbs come in the play. Add 1/2 a cup of Italian-style breadcrumbs to the pan, stir until completely combined, This will take care of any extra liquid and give you the right consistency. Refer to the pictures.

Now for the steaks. Traditionally Beef Wellington is made with a whole tenderloin wrapped in puff pastry. This is a little different in that I’m making individual Beef Wellingtons.

Start with a hot cast iron skillet on medium-high heat. Add the Canola oil heat until the oil shimmers. First, pat the meat dry on both sides. Season both sides of the steaks with Kosher salt and fresh ground black pepper. Place the steaks into the skillet, do not touch for the first 1 to 2 minutes.

The steaks will actually stick to the bottom of the pan at first and then release naturally when ready to be flipped. After a few minutes (using a hand mitt) shake the skillet if the meat releases from the pan then it’s ready to be flipped to the other side, repeat the process. Transfer the steaks to a plate, turn off the heat.

Preheat oven to 425-degrees F.

In a small mixing bowl add Dijon and whole grain mustard, whisk to combine. together Spread this mustard mixture over the top of each filet.

Note: You want to remember when using puff pastry, to keep it in the frig until you’re ready to use it. You want it to be cold. Allow the pastry to thaw overnight in the frig.

Lay one sheet out on your board and place the steak in the center. Spoon half of the Duxelles over top of the mustard. Wrap 2 slices of Proscuitto around the steak and mushroom mixture. Repeat this process for the second filet. Refer to the pictures.

Take one side and pull the other side over to it pinching the two sides together. Then fold over the two sides in and place this side down on a rimmed baking sheet. Do the same with the second filet. Using a paring knife make 3 tiny slits in the top, to release steam, then score the top in a criss-cross pattern.

Finally, brush the tops with egg wash. Bake for 25 to 30 minutes or until pastry is golden brown and steaks register 125-degrees F. on an instant-read thermometer. Remove from oven and allow to rest for 5 minutes.

Ther you have it, my Beef Wellington. Serve with a side of my Roasted Mocha-Chili Spiced Asparagus.

*Eggwash: 2 large eggs and 2 tablespoons of water whisked together.

Mocha Chili Spiced Roasted Asparagus


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