LOIN OF PORK WITH FENNEL

Loin of Pork with Fennel image

Number Of Ingredients 11

3 tablespoons Olive Oil
1 tablespoon Butter, unsalted
2 cups Onions, yellow, sliced
2 cups Fennel, sliced
2 teaspoons Salt, Kosher
2 teaspoons Black Pepper
2 cloves Garlic, minced
1 tablespoon Thyme, fresh
1 tablespoon White Wine
3 cups Bread Crumbs, fresh
3 1/2 pounds Loin of Pork, Boneless, butterflied

Steps:

Preheat oven to 425 degrees F
For Stuffing: Heat 1 tablespoon of olive oil and the butter in a large saute pan, Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to med-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 another minute, deglazing the pan. Cool slightly.
Add the bread crumbs and 1 teaspoon 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.
Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. Remove from the oven and cover lightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.