Categories: Pork
Ingredients
- 1/4 small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds
- 1/2 large shallot, finely chopped
- 1 garlic clove, finely grated
- 2 tablespoons chopped drained capers
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely grated lemon zest
- ⅓ cup olive oil, plus more
- Kosher salt and freshly ground black pepper
- 1 tablespoon fennel seeds
- 21/2 pounds center-cut boneless pork loin, silver skin removed
- 1 tablespoon (or more) vegetable oil
- 2 lemons, halved crosswise
- Special Equipment
- A spice mill or a mortar and pestle
Directions
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Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and ⅓ cup olive oil in a small bowl; season with salt and pepper. Cover salsa verde and let sit at room temperature at least 30 minutes.
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Meanwhile, grind fennel seeds in spice mill or with mortar and pestle. Slice pork loin into 4 pieces. Use the tip of a sharp knife to lightly score both sides of each piece in a crosshatch pattern, being careful to barely break the surface. Lightly brush all over with olive oil. Working one at a time, pound pork between 2 sheets of plastic wrap to ¼" thick. Sprinkle with ground fennel, pressing to adhere; season with salt and pepper.
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Heat 1 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high. Working one at a time and adding more vegetable oil to skillet between batches as needed, cook pork until golden brown, about 2 minutes per side. Transfer to plates.
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Cook lemon halves, cut side down, in skillet until browned and caramelized, about 2 minutes. Spoon salsa verde over scaloppine and squeeze with lemons.
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Do Ahead: Salsa verde can be made 4 hours ahead. Cover and chill.