Roast Pork Loin with Savory Fennel Bread Pudding

Roast Pork Loin with Savory Fennel Bread Pudding
Photo by Becky Luigart-Stayner


  • 1 (2-pound) pork loin
  • Cooking spray
  • ¼ cup (1 ounce) shredded fontina cheese
  • 4 garlic cloves, minced and divided
  • 2 cups thinly sliced onion
  • 1 tablespoon ground fennel seeds
  • 3 cups thinly sliced fennel (about 1 large bulb)
  • + 7 more ingredients
    • 8 cups water
    • 1 cup sugar
    • 1 teaspoon olive oil
    • ¼ cup kosher salt
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth, divided
    • 8 ounces French bread or other firm white bread, torn into 1-inch pieces
    • ½ teaspoon freshly ground black pepper, divided

Combine sugar, water, and salt in a large bowl, stirring until sugar and salt dissolve. Add pork; cover and brine 2 hours to overnight in refrigerator. Preheat oven to 350°. Heat oil in a large nonstick skillet over medium heat. Add sliced fennel, onion, and 2 garlic cloves; cook until golden bro...

View full recipe at My Recipes


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