Introduction/Description: This delectable Roast Pork Loin with Fennel and Crispy Sourdough Croutons recipe is perfect for those who appreciate the finer points of culinary artistry. Seasoned to perfection, it marries succulent pork with the delightful flavors of fennel and the satisfying crunch of homemade croutons. As a seasoned cook and nutritionist, you’ll appreciate the balanced combination of ingredients and the wholesome nutrition it offers.

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 tablespoon fennel seeds
  • 1/3 cup dry white wine

Equipment/Tools:

  • 12-inch cast-iron skillet
  • Instant-read thermometer
  • Cutting board and knife

Preparation Time: 15 minutes (plus 4-24 hours for pork marination)

Cooking Time: 25-30 minutes

Yield: 6 servings

Instructions/Steps:

1. Marinate the Pork:

  • Season the pork loin generously with kosher salt and freshly ground black pepper. Refrigerate it for at least 4 hours (or up to 24 hours) to allow the flavors to infuse.

2. Preheat and Sear:

  • Preheat your oven to 425°F (220°C).
  • Heat 1 tablespoon of olive oil in a 12-inch cast-iron skillet over medium-high heat.
  • Cook the marinated pork loin, turning occasionally, until it achieves a golden brown crust, typically 12 to 14 minutes. Once done, transfer it to a plate.

3. Prepare the Crouton and Vegetable Mix:

  • In a bowl, combine the torn sourdough chunks, sliced fennel bulbs, sliced white onion, thyme sprigs, fennel seeds, and the remaining 1/3 cup of olive oil. Season this mixture with salt and freshly ground black pepper.

4. Roast in the Oven:

  • Add the mixed ingredients to the skillet, arranging them around and on top of the seared pork loin.
  • Roast in the preheated oven, tossing the bread mixture twice during cooking, until the internal temperature of the pork reaches 140°F (63°C) as measured with an instant-read thermometer. This should take approximately 20 to 25 minutes.

5. Rest and Slice:

  • Once done, transfer the roasted pork loin to a cutting board. Allow it to rest for a few minutes before slicing.

6. Deglaze and Crisp the Croutons:

  • Pour the dry white wine into the skillet with the bread mixture. Toss everything to coat.
  • Return the skillet to the oven and cook until the wine is absorbed, and the bread turns wonderfully crisp, typically 4 to 6 minutes.

7. Serve with Flair:

  • Present your succulent roast pork loin alongside the aromatic vegetables and crispy croutons. Your guests will be impressed with both the flavors and presentation.

Nutritionist’s Insight:

  • This dish offers a delightful balance of protein from the pork, fiber and nutrients from the fennel and onion, and the satisfying crunch of the croutons. It’s a well-rounded, nutritious meal.

Author’s Notes:

  • As a seasoned cook and nutritionist, you’ll appreciate the wholesome goodness and culinary finesse of this Roast Pork Loin with Fennel and Crispy Sourdough Croutons recipe. Enjoy crafting this dish, and savor the delicious results!