6 people
DINNER
Ina Garten At Home (p. 104)
Loin of pork (butterflied) - 1 loin (3 1⁄2 lbs)
Yellow onions - 2
Fennel - 1
Garlic - 2 cloves
Thyme - 3 sprigs
White wine - 1 tbl
Bread crumbs - 3 cups
Unsalted butter - 1 tbl
Yellow onions - slice to yield 2 cups
Fennel - slice to yield 2 cups
Garlic - mince to yield 2 tsp
Thyme - mince to yield 1 tbl
Preheat the oven to 425 degrees.
For the stuffing, heat 1 tbl of olive oil and the butter in a large saute pan. Add the onions and fennel with 1 tsp salt and 1⁄2 tsp of 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 an additional minute. Add the white wine and cook for 1 more minute, deglazing the pan. Cool slightly.
Add the bread crumbs and 1 tsp of salt to the stuffing mixture. Lay the pork on a board, fat side down, and sprinkle with salt and peper. 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 and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees. If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places. Remove from the oven and cover tightly with aluminum foil. Allow to rest fo 15 minutes. Remove the strings, slice thickly and serve.