4 pounds pork loin
salt and pepper
1/4 cup extra virgin olive oil
1 medium onion - thinly sliced
1 fennel bulb - fronds chopped and reserved - bulb thinly sliced
2 pounds ground pork shoulder
2 tablespoons fennel seeds
2 tablespoons freshly ground pepper
2 tablespoons chopped fresh rosemary
6 garlic cloves, thinly sliced
3 eggs, beaten
4 red onions, halved
Preheat the oven to 425F. Butterfly the pork loin to an even one inch thickness; you should have a flat piece of meat about 8 by 14 inches. Sprinkle with salt and pepper and set aside. In a saute pan, heat the olive oil until smoking. Add the onion and fennel bulb and saute until softened and lightly browned, about 10 minutes. Add the ground pork, fennel seeds, black pepper, rosemary and garlic and cook, stirring constantly, until the mixture takes on a light color, about 10 minutes. Allow to cool and drain off any excess liquid. Mix in the fennel fronds and eggs. Spread the mixture over the pork loin and roll up like a jelly roll. Tie with butcher's twine and place in a roasting pan on top of the halved onions. Place in oven and roast for 75 minutes or until the interior temperature is 140F. Allow to rest for 10 minutes, then slice into one inch thick pieces and serve. Serves 6 to 8.
Pork Index | Recipe Index | Home