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Fennel And Onion Stuffed Pork Loin

Fennel And Onion-Stuffed Pork Loin

Linda Lou
This dish comes from a recipe I saw on a cooking show and fell in love with, it's called Fennel and Onion-Stuffed Pork Loin.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Main Course
Cuisine French
Servings 6 servings
Calories 670 kcal

Equipment

  • 2 rimmed baking sheet pans
  • aluminum foil
  • 1 saute pan 12-inch
  • 1 saucepot 3-quart
  • 1 mixing bowl Large
  • 1 mini food processor
  • 1 instant-read thermometer
  • 1 Mandolin
  • 1 chef's knife
  • 1 cutting board
  • 1 cutting board Meat-safe
  • butcher's twine kitchen twine

Ingredients
  

Ingredients for the Fennel And Onion Filling:

  • 2 tbsps butter Unsalted
  • 1 tbsp olive oil
  • 1 fennel bulb Thinly sliced
  • 1 onion Thinly sliced
  • 2 cloves garlic Minced
  • 2 1/2 cups panko breadcrumbs
  • 1 tsp fresh thyme leaves Roughly chopped
  • 1 tbsp kosher salt
  • 1 tsp black pepper Freshly-ground
  • 1 tsp red pepper flakes
  • 1 tbsp Pernod Substitute a dry white wine

Ingredients for the Roasted Pork Loin:

  • 1 4-pound boneless pork loin Butterflied
  • 1/4 cup olive oil
  • 2 tbsps kosher salt
  • 2 tsps black pepper Freshly-ground

Ingredients for the Roasted Potatoes:

  • 4 large red potatoes Quartered
  • 1 red onion Quartered
  • 1/4 cup olive oil
  • 1 1/2 cups chicken stock Unsalted, substitute chicken broth
  • 1 tbsp kosher salt
  • 1 tsp black pepper Freshly-ground
  • 2 tbsps Italian flat-leaf parsley Finely chopped

Ingredients for the Gravy:

  • 2 tbsps butter Unsalted
  • 2 tbsps all-purpose flour
  • 3 cups chicken stock Unsalted, substitute chicken broth
  • 2 dashes Kitchen Bouquet browning seasoning sauce
  • 1 tbsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper Freshly-ground

Ingredients for the Bread:

  • 1 loaf French baguette bread
  • 8 tbsps butter Unsalted and at room temperature
  • 3 tbsps mayonnaise
  • 1/2 cup Parmigiano-Reggiano cheese Freshly grated
  • 2 tbsps Italian flat-leaf parsley Finely chopped

Instructions
 

  • Instructions for the Fennel and Onion-Stuffed Pork Loin:
    Preheat oven to 425°F.
    For the filling, heat 1 tablespoon of olive oil and the butter in a large sauté pan. Add the onions and fennel with 1 teaspoon of Kosher salt and 1/2 teaspoon of fresh-ground black pepper. Stirring occasionally, cook over medium-low heat for 15 minutes. Once the onions and fennel are tender and lightly browned, add the garlic, red pepper flakes, and fresh 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. Continue cooking for another minute. Remove from the heat and allow to cool.
    Once the fennel and onion mixture has cooled, add the breadcrumbs and stir to combine. Lay the pork on a board, fat side down, and sprinkle with 1 tablespoon of Kosher salt and 1 teaspoon of 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 1/4 cup of olive oil, and sprinkle 2 tablespoons of Kosher salt and 2 teaspoons of fresh-ground black pepper all over the outside of the pork loin.
    Now, at this point, you can put the stuffed pork loin into the fridge wrapped well in plastic wrap, the night before or even 2 days before. You don't want to 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.
    Instructions for the Oven Roasted Potatoes:
    On a rimmed baking sheet, lay out the quartered potatoes and onions in one even layer. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt,1 teaspoon of fresh-ground black pepper, and 2 tablespoons of Italian flat-leaf parsley, and toss to coat. Pour 1 1/2 cups of chicken stock 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 for 30 minutes. Lower the heat to 350°F. Roast for another 20 to 30 minutes or until the internal temperature reads 137°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 the 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.
    There you have it, my Fennel and Onion Stuffed Pork Loin, which I like to serve family-style. My roasted potatoes are presented on a large platter, then drizzled with light brown gravy.
    Instructions for the Bread:
    Preheat oven to 400°F.
    In a mixing bowl, combine the butter, mayonnaise, grated Parmigiano-Reggiano cheese, Kosher salt, and black pepper, mixing until well incorporated. Slice the French bread in half, then again lengthwise. Slather the butter mixture on both halves of the bread. Place the tops on, and wrap tightly in foil. Place on a baking sheet and bake for 15-20 minutes. Carefully remove the foil and slice. Serve hot.
    Instructions for the 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 to 3 minutes. Add chicken stock, Kitchen Bouquet, dried thyme, Kosher salt, and fresh ground black pepper. Switch to a wooden spoon, adjust the heat to medium-high, and bring to a boil, stirring continuously, until the gravy thickens. Reduce the heat to low and simmer for another 1 to 2 minutes.
    Fennel And Onion-Stuffed Pork Loin

Notes

Fennel And Onion Filling
1) If there is any extra filling and you're not sure what you do with it. Place the extra filling in a small oven-safe baking dish. Top with a little more of the Panko and freshly grated Parmigiano-Reggiano cheese. Drizzle the top with a little olive oil and bake at 375°F for 20 minutes. Place the leftover filling in the oven during the final 20 minutes of cooking time for the stuffed pork loin.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
3) The Kcal count is only for the Fennel and Onion-Stuffed Pork Loin.
Keyword classic dishes, fennel, pork, Stuffed Pork Loin
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