Roast Pork Loin with Fennel and Chunky Croutons

Name: Roast Pork Loin with Fennel and Chunky Croutons
Prep time: 30 min
Total time: 5 h
Yield: 6 - 8 serving(s)
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

Break this feast-able meal out when cooking for guests!

By Charlyne MattoxPublished: Jul 14, 2023

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pork loin with fennel and chunky croutons

Becky Luigart-Stayner

Yields:

6 - 8 serving(s)

Prep Time:

30 mins

Total Time:

5 hrs

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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Ingredients

1 (3-pound) pork loin
Kosher salt and freshly ground black pepper
1/3 cup 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 cup dry white wine

Directions

1. 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.
2. 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.
3. 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.