Loin of pork with fennel from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 104) by Ina Garten

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Accompaniments: Orange-honey glazed carrots; Herbed basmati rice; Creamy rosemary polenta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on June 08, 2023

    This was very good. My roast was 2.5 lbs and a half batch of stuffing was the right amount. butterflying and stuffing the roast was much easier than I expected.

  • AllieTaylor on April 24, 2023

    Totally delicious! Make slightly more than you might need 1st time as makes wonderful leftovers! Only had dried crumbs so used 2 cups instead of 3c fresh; no problem. Will def make this again and again!

  • anya_sf on March 29, 2020

    I cooked a smaller 2 lb pork loin and reduced the stuffing (2 cups bread crumbs, 1 onion); the stuffing barely fit. Used dried thyme. Roasted 50 minutes total, the interior temperature was 145-150 degrees. The pork was very flavorful and juicy, the stuffing very tasty.

  • Lnevva on December 29, 2014

    Used the 2 Costco pork loins with one cut apiece; 2 cups of bread crumbs too many; Only did 10 minutes @ 350, not 20 - fine when rested; Used dried, not fresh thyme; Sprinkled with fennel

  • Breadcrumbs on March 24, 2010

    p. 104 -Mar. 2010 – First use of this rec. and won’t be our last. We were very pleased with the results. Roast was excellent, moist and very flavourful. Minor changes to recipe: I omitted the pernod and sprinkled top of roast w garlic powder, crushed fennel seeds and sea salt. I also prepared the stuffing a day in advance (spread on saran wrap) to save time the following night. I’d definitely do this again as the final prep time took under 10 mins which was great. Leftovers used to make “porchetta-style” sandwiches. Delicious.

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