Roast Pork Loin with Savory Fennel Bread Pudding
Roast Pork Loin with Savory Fennel Bread Pudding might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains approximately 31g of protein, 7g of fat, and a total of 382 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, water, fennel, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
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.
Heat oil in a large nonstick skillet over medium heat.
Add sliced fennel, onion, and 2 garlic cloves; cook until golden brown (about 20 minutes), stirring frequently.
Add 1/4 cup broth; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon pepper.
Add remaining broth; bring to a boil.
Combine bread and fennel mixture. Stir in cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Bake at 350 for 1 hour and 10 minutes or until golden brown.
While bread pudding bakes, rinse pork and pat dry.
Combine fennel seeds, 2 garlic cloves, and 1/4 teaspoon pepper; rub evenly over pork.
Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray.
Add pork to pan; cook 5 minutes, browning on all sides.
Place skillet in oven; bake at 350 for 40 minutes or until a thermometer registers 140 (slightly pink).
Let stand 10 minutes before serving.
Serve bread pudding with pork.