One of my favorite times of the year to entertain is early Fall. The days are still warm and the nights are clear and crisp. I always try to bring a little “wow” factor to the meal transition. With football on the TV, I wanted to create something hearty and satisfying, but with a bit of sophistication. My Roast Pork Loin with Spinach & Fennel Stuffing recipe fits the bill! It serves a big group, provides for leftovers, and has the healthy factor built-in. It is simply comforting on a fall day. And I love the purple and green color the romanesco brings to this dish. This is healthy, sophisticated, and begs for a white wine pairing.
Sancerre, from the Loire region of France, completes this pairing. The Sauvignon Blanc grape, in all of its crisp and subtly flavored finish, cuts through the richness of the pork and elevates this meal to restaurant quality. If the meal eases you into fall, the wine will let the hints of summer linger just a bit longer.
Cheers
Roast Pork Loin with Fennel Stuffing
Ingredients
- 1 4 lb. pork loin roast (ask the butcher to butterfly)
- 4-5 strands of butcher twine
- 2 tablespoons extra virgin olive oil
- ½ tablespoon Kosher salt
- 1 teaspoon freshly ground pepper
- ½ cup white wine
- ½ cup chicken stock
- 4 whole garlic cloves
- Stuffing
- 3 cups, Baby spinach, chopped
- 1 medium fennel bulb, finely diced (1cup)
- 1 small leek, rinsed thoroughly & finely diced (1 cup)
- 1 green onion, chopped
- 3 slices of pancetta, chopped into small cubes
- 1 teaspoon Herbs de Provence
- ¼ cup white wine
- ¼ cup chicken stock
- 1/3 cup panko bread crumbs
- 2 cloves of garlic, finely minced
- lemon zest (2 lemons)
- ¼ cup of parsley
- Kosher salt & pepper to taste
Directions
- Step 1 Preheat oven to 400 degrees
- Step 2 To make the stuffing, heat 2 tablespoons olive oil in a large pan. Add the pancetta and cook for about 3-4 minutes until brown. Add the leek, green onion, fennel & Herbs de Provence and cook until softened (8-10 mins) on medium-low heat. Add spinach and garlic cloves and cook for an additional 3 minutes.
- Step 3 Add the wine to deglaze the pan and cook for 1 minute. Add the chicken stock and cook for another 2 minutes. Then add the panko and cook for 1 minute longer. Remove from heat, and add lemon zest, parsley, and season with salt & pepper. Let cool to room temperature.
- Step 4 Place the pork on a cutting board and dry with paper towels. Using a meat mallet, pound the pork so that it is an even thickness. Season pork on both sides with salt & pepper.
- Step 5 Spread an even layer of the stuffing over the pork. Roll up the pork. Tie securely with 4-5 strands of butcher twine.
- Step 6 Place pork in a roasting dish with ½ cup of white wine and ½ cup chicken stock. Roast for approximately 1 hour. Remove from heat and let stand for 15 minutes. Slice in ¼ inch thick slices and serve with your favorite side dish.
