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Roast Pork Loin with Fennel and Chunky Croutons
Break this feast-able meal out when cooking for guests!
👥 6 Servings⏱️ Prep & Cook: 5h⏳ Prep: 30 min👤 Charlyne Mattox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●bowl
- ●cutting board
📝 Preparation Steps
1
Season pork with salt and pepper. Refrigerate at least ⏱️ 4 hours and up to ⏱️ 24 hours. Preheat oven to 425°F. Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Cook pork, turning occasionally, until golden brown, 12 to ⏱️ 14 minutes. Transfer to a plate.
2
Toss together sourdough, fennel bulb, onion, thyme, fennel seeds, and remaining 1/3 cup oil in a bowl. Season with salt and pepper. Add to skillet and top with pork. Roast, tossing bread twice, until the internal temperate of the pork registers 140°F on an instant-read thermometer, 20 to ⏱️ 25 minutes. Transfer pork to a cutting board; rest before slicing.
3
Add wine to skillet with bread and toss to coat. Return to oven and cook, until wine is absorbed and bread is crisp, 4 to ⏱️ 6 minutes. Serve pork with vegetables and croutons alongside.
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