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Let's Dish With Linda Lou

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

Fennel And Onion Stuffed Pork Loin

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This dish comes to me from a recipe I saw on a cooking show, Fennel And Onion Stuffed Pork Loin. I do love pork of any kind, but this particular cut is perfect to stuff and with endless choices of ingredients you can use. Two reasons I say this, one, is because of the finished dish and how delicious it is, and two, and even better is, it can be made ahead of time. I’m making a few changes of my own and I’ll tell you about those in a minute. Let me start with the filling that’s going to go into the center of my pork loin.

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If there is extra filling and you’re not sure how to prepare the fennel and onion mixture that’s leftover. Place the extra filling in a small oven-safe baking dish. Top with a little more of the Panko and grated Parmigiano- Reggiano cheese. Drizzle the top with a little olive oil and bake at 375-degrees F. for 20 minutes. Place the leftover filling in the oven during the final 20 minutes of cooking time for the stuffed pork loin.

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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 at my local grocery store and had him/her butterfly this one for me. Of course, you can do this yourself but why? If the butcher will do it for you then I say go right ahead! 

I also made some cheesy, buttery French bread to go alongside. Everyone loves bread!

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Prep Time: 20
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Yields 4 servings:
Equipment: 2 rimmed baking sheet pans aluminum foil, 12-inch sauté pan, 3-quart sauce pot, mixing bowl

Ingredients For Filling:
2 tablespoons of unsalted butter
1 tablespoon of olive oil
1 fennel bulb, thinly sliced
1 onion, thinly sliced
2 garlic cloves, minced
2 1/2 cups of Panko breadcrumbs
1 teaspoon fresh thyme leaves
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon of crushed red pepper flakes
1 tablespoon Pernod (substitute white wine)

Ingredients:
3 to 4-pound pork loin,, butterflied
1 red onion, quartered
2 to 4 large red potatoes, quartered
1/4 cup olive oil
1 1/2 cups unsalted chicken broth
butcher’s twine
3 tablespoons of Kosher salt (1 for the inside of the pork and 1 for the outside, 1 for potatoes)
3 teaspoons of fresh ground black pepper (1 for the inside of the pork and 1 for the outside, 1 for potatoes)
2 tablespoons of Italian flat-leaf parsley, finely chopped

Ingredients For Gravy:
2 tablespoons of unsalted butter
2 tablespoons of flour
3 cups of unsalted chicken broth
2 dashes of  Kitchen Bouquet browning seasoning sauce (this just gives a bit more flavor and a darker brown color to the gravy)
1 tablespoon of dried thyme
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper

Ingredients For Bread:
1 loaf of French baguette bread
1 stick of unsalted butter, room temperature
3 tablespoons of mayonnaise
1/2 cup of grated Parmigiano- Reggiano cheese
2 tablespoons of dried parsley flakes
1 large piece of foil

Directions For Fennel And Onion Stuffed Pork Loin:
Preheat oven to 425 -degrees F.
For the stuffing, heat 1 tablespoon of olive oil and the butter in a large sautépan. Add the onions and fennel with 1 teaspoon Kosher salt and 1/2 teaspoon of fresh ground black pepper. Cook over medium-low heat for 15 minutes, stirring occasionally. Once the onions and fennel are tender and lightly browned add the garlic, crushed red pepper flakes, and thyme and cook for 1 minute more. Add the Pernod to deglaze the pan, by using the back of a wooden spoon to scrape any bits from the bottom of the pan. Cook for another minute. Remove from the heat and allow to cool before adding the binder.

Once the fennel and onion mixture has cooled add the breadcrumbs, stir to combine.  Lay the pork on a board fat side down, sprinkle with Kosher salt and fresh ground black pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on top of the roll. Tie the pork loin up using 5 pieces of kitchen twine, rub with olive oil and sprinkle the remaining salt and pepper all over the outside of the pork loin.

Now at this point, you can put the stuffed pork loin in the frig wrapped really well in plastic wrap the night before or even 2 days before. You don’t want season the outside of the pork loin until it’s ready to go into the oven. The onions and potatoes are only to be prepped right before they’re ready for the oven.

On a rimmed baking sheet, lay out the quartered potatoes and onions in one even layer. Add the olive oil, Kosher salt, and fresh ground black pepper, toss to coat. Pour the chicken broth into the bottom of the sheet pan to prevent the potatoes from burning or sticking. This liquid will eventually evaporate during the cooking process.

Place the rolled pork loin on top of the potatoes. Roast at 425-degrees F. for 30 minutes.  Lower the heat to 350-degrees F. and roast for another 20 to 30 minutes or until the internal temperature reads 137-degrees F. Note: If the thermometer hits the stuffing it will read at a higher temperature, test the meat in a few different places. Remove from the oven, cover tightly with foil.

Turn the oven up to 450 degrees F. Once preheated, return the potatoes to the oven 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. Sprinkle with fresh parsley.

Allow the pork loin to rest for 20 minutes.

I like to serve this dish family style with the Fennel And Onion Stuffed Pork Loin and my roasted potatoes on a large platter then drizzled with light brown gravy.

Directions For Bread:
Preheat oven to 400-degrees F.
In a mixing bowl add the butter, mayonnaise, grated Parmigiano-Reggiano cheese, Kosher salt, and black pepper, mix to combine. Slice the French bread in half then again lengthwise. Slather the butter mixture on both halves of the bread. Place the tops on, wrap tightly in foil. Place on baking sheet and bake for 15 to 20 minutes. Carefully remove the foil and slice. Serve hot.

Direction For Gravy:
In a saucepot over medium heat melt the butter. Add the flour and whisk until the raw flour is cooked, paste-like, and golden blonde in color about 2-3 minutes. Add unsalted chicken broth, Kitchen Bouquet, dried thyme, Kosher salt, and fresh ground black pepper. Switch to a wooden spoon, adjust the heat to medium-high, bring up to a boil stirring continuously until gravy thickens. Reduce the heat to low and simmer for another 1 to 2 minutes.

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Quick Orange Glazed Pork Stir-Fry

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My Quick Orange Glazed Pork Stir-Fry is a really flavorful dish. As with any Asain-syle dish, prep is key. It’s really important to have all your prep done in advance of starting this dish. I previously bought a 3-pound pork loin and divided it into 3 1-pound pieces. I wanted to make three completely different dishes using the same pork loin. This is the first of three really delicious and easy recipes.

Chicken Broth

Jasmine Rice (2)

Jasmine Rice (1)

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Wok

Orange And Soy Glazed Pork Stir-fry

 

Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 8 minutes
Total Time: 1 hour 23 minutes
Yields: 2 to 4 servings
Equipment: Chef’s knife, Wok, 10-inch sauté pan, 2 3-quart saucepots, foil, 1-gallon ziplock baggie

Ingredients For Jasmine Rice:
cup of Jasmine rice, uncooked
2 teaspoons of olive oil
1 tablespoon of ginger, freshly grated
1 1/2 cups of unsalted chicken broth
3/4 teaspoon of Kosher salt
1/2 yellow bell pepper, seeded and diced
2 tablespoons of green onions, thinly sliced on the bias

Ingredients:
1 pound of a pork loin, thinly sliced
2 cups of soy sauce, low-sodium
2 cup of orange juice, no pulp
1 tablespoon of ginger, freshly grated
1 tablespoon of garlic, freshly grated
1 cup of dark brown sugar, lightly packed
2 Fresno chilis, both seeded, 1 minced, 1 thinly sliced into rings for garnish
2 tablespoon of cornstarch
2 tablespoons of peanut oil (substitute Canola oil)
2 heaping tablespoons of green onions, sliced on the bias for garnish

Directions For Jasmine Rice:
Start by placing the pork loin into the freezer for 30 minutes. This will ensure the pork will be easy to thinly slice.

Tip: While the pork is in the freezer make the marinade and rice.

In a small saucepot over medium heat, add low-sodium soy sauce, orange juice, freshly grated ginger, grated garlic, minced Fresno chili, and dark brown sugar, stir to combine. Allow the marinade to reduce by half, around 20 minutes. Allow the mixture to cool completely before whisking in the cornstarch. Continue to whisk until cornstarch is totally dissolved.

After 30 minutes, remove the pork from the freezer. Using a sharp chef’s knife thinly slice (as thin as possible) the pork loin, transferring the slices into a large ziplock baggie.

Pour half of the marinade into the baggie containing the sliced pork. Transfer the baggie to the refrigerator for 30 minutes. Reserve the remaining marinade, set aside, then start the rice for this dish.

In a medium saucepan over medium-high heat bring the unsalted chicken broth to a hard boil. Add 1 teaspoon of olive oil,  Kosher salt, and grated ginger, stir to combine. In another medium-size saucepan over low heat add the rinsed Jasmine rice as seen above. Pour the hot chicken broth over the rice. Cover tightly with foil. Place the lid securely on top of the foil. Simmer for 15 to 18 minutes until all the liquid is absorbed. Remove from the heat and fluff with a fork.

While the rice is cooking, in a small sauté pan over medium-high heat, add 1 teaspoon of olive oil, the diced yellow peppers, and a pinch of Kosher salt. Cook for 2 to 3 minutes until the diced peppers have softened then turn off the heat.

Add the sautéed peppers and sliced green onions to the rice, again fluff with a fork to combine. Cover to keep warm.

Preheat a wok over medium-high heat. Carefully add the peanut oil. Once the oil shimmers, add the first half of the marinaded pork (discard the marinade) to the wok. Sear the pork on both sides, 2 to 3 minutes. Remove the first half, transfer to a plate, then add the remaining pork and repeat. Add the first batch of seared pork slices back into the wok. Pour the marinade, reserved from earlier, over the pork, toss to coat. Bring the sauce up to temperature while tossing, 1 to 2 minutes. Remove the wok and turn off the heat.

Finish by adding the green onions, and sliced Fresno chili rings to garnish.

To serve, spoon a good helping of the cooked Jasmine rice into the bottom of a serving bowl. Ladle the Quick Orange Glazed Pork Stir-Fry over the top. Serve hot.

 

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Roasted Pork Loin With Fennel And Garlic

 

Fennel And Garlic Crusted Pork Loin

I found a beautiful 3-pound boneless pork loin I just couldn’t pass up. I knew Steve and I wouldn’t be able to finish off that much pork so decided I’d cook the whole pork loin off by cooking a Roasted Pork Loin With Fennel And Garlic served with my Farro With Cranberries Pineapple And Pistachios.

There will definitely be a lot of the pork left over so I’m playing around with a couple of spin-off dishes I could make using the flavors of this pork loin. That story’s for another time.

Fennel And Garlic Pork Loin (2)

Fennel And Garlic Pork Loin (1)

Fennel And Garlic Pork Loin (3)

Fennel And Garlic Crusted Pork Loin

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: roasting pan with a rack, food processor

Ingredients:
3 pound boneless pork loin
1 tablespoon of fennel seeds
1 tablespoon of fresh rosemary leaves
3 garlic cloves, smashed
3 tablespoons of Dijon mustard
Zest of 1 lemon
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1 tablespoon of olive oil

Ingredients For Pan Gravy:
Drippings from the roasted pork
4 tablespoons of unsalted butter
4 tablespoons of all-purpose flour
2 1/2 cups of unsalted chicken broth
1/2 teaspoon of Kosher salt
Pinch of freshly ground black pepper

Directions:
Preheat oven to 400-degrees F.
Allow the boneless pork loin to stand at room temperature for 30 minutes. Set the pork fat side up in a roasting pan, on a rack, just large enough to hold it comfortably.

In the bowl of a food processor, fitted with the metal blade process the garlic, rosemary, lemon zest, and fennel seeds, until roughly chopped. Next, add the Dijon mustard, olive oil, Kosher salt, and black pepper until they form a smooth paste.

Smear the paste all over the top and sides of the pork loin. Roast for 40 minutes or until internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with foil. Let rest for 20 minutes before slicing.

Directions For Pan Gravy:
While the pork is resting, remove the rack from the roasting pan. On medium-high heat add butter to the roasting pan. Once the butter’s melted, stir the flour into the pan. Using a wire whisk, cook, stirring constantly, until the flour/butter mixture becomes blonde in color, whisking and scraping the brown bits off the bottom of the pan, until smooth and bubbly. Gradually add the chicken broth, continue to whisk and heat to boiling. Boil for 1 minute or until gravy thickens. Season with Kosher salt and black pepper.

Arrange three slices of the Roasted Pork Loin With Fennel And Garlic, over a bed of Farro With Cranberries, Pineapple, And Pistachios,then finish with a ladle of pan gravy.

 

Farro With Cranberries, Pineapple, And Pistachios

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