Loin of pork with fennel from Ina Garten's Barefoot Contessa Cookbook Collection by Ina Garten

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Notes about this recipe

  • bwehner on March 03, 2012

    Very good. Lighten up on the salt. I used a organic, heritage pork loin. Fabulous flavor. Prep took about twice as long as described. And, that was once you prepped the ingredients.

  • 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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