Categories: Pork
Ingredients
- Olive oil
- 1 tbsp unsalted butter
- 2 cups sliced yellow onions
- 2 cups sliced fennel
- Kosher salt
- Black pepper
- 2 tsp minced garlic
- 1 tbsp minced fresh thyme leaves
- 1 tbsp white wine
- 3 cups fresh bread crumbs
- 3 1/2 lb. loin of pork, butterflied
Directions
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Preheat the oven to 425.
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For the stuffing, heat 1 tbsp of olive oil and the butter in a large saute pan. Add the onions and fennel with 1 tsp salt and 1/2 tsp pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the white wine and cook for 1 more minute, deglazing the pan. Cool slightly.
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Add the breadcrumbs and 1 tsp of salt to the stuffing mixture. Lay the pork on a board, fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil and sprinkle liberally with salt and pepper.
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Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 and roast for another 20 to 30 minutes. Remove from the oven and cover tightly with foil. Allow to rest for 15 minutes. Remove the strings, slice thickly and serve.