Roast Pork Loin with Fennel and Chunky Croutons
Break this feast-able meal out when cooking for guests!
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The secret to making this celebration-quality pork loin so delicious? You sear the meat in a sturdy cast iron pan first, to get a good char on the outside. Then you roast it slowly over a bed of veggies and bread, so you don't waste any of the juices.
The only risk? Guests will love dinner so much they won't want to leave.
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 5 hrs
Ingredients
- 1
(3-pound) pork loin
Kosher salt and freshly ground black pepper
- 1/3 c.
plus 1 tablespoon olive oil, divided
- 8 oz.
crusty sourdough bread, torn into chunks
- 3
fennel bulbs, halved, cored, and sliced 1/2-inch-thick
- 1
medium white onion, halved and sliced 1/2-inch-thick
- 3
thyme sprigs
- 1 tbsp.
fennel seeds
- 1/3 c.
dry white wine
Directions
- Step 1Season 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.
- Step 2Toss 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.
- Step 3Add 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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