OCTOBER 2019 88
Fennel and Mustard
Greens-Stuff ed Pork Loin
MAKES ABOUT 8 SERVINGS
1 (4½-pound) boneless pork loin roast
2 teaspoons kosher salt, divided
1¼ teaspoons ground black pepper, divided
1 large bulb fennel, thinly sliced, fronds
reserved
3 cups chopped mustard greens
½ cup chopped cooked pancetta
3 cloves garlic, minced
1 lemon, zested and juiced
2 tablespoons olive oil
10 sprigs fresh rosemary
Garnish: fresh rosemary sprigs, crushed red
pepper
- Preheat oven to 425°.
- Using a long knife, cut two-thirds of the way
into side of pork tenderloin. Open meat at
incision as if you were opening a book; cover
with plastic wrap. Using the flat side of a meat
mallet or a rolling pin, pound to ½-inch
thickness. Sprinkle cut side of pork with
¾ teaspoon salt and ½ teaspoon pepper. - In a large bowl, stir together fennel slices and
¼ cup fennel fronds, greens, pancetta, garlic,
zest, ½ teaspoon salt, and ¼ teaspoon pepper.
Spread mixture onto pork in even layer, leaving
a ½-inch border. Starting on one long side, roll
up meat and filling; place seam side down. Tie
tenderloin together with kitchen twine.
Sprinkle with remaining ¾ teaspoon salt and
remaining ½ teaspoon pepper; brush top with
oil. Place pork and rosemary in a large oval
Dutch oven; pour lemon juice over pork. - Roast until light golden brown, about
45 minutes. Reduce oven temperature to 400°,
and roast until a meat thermometer inserted in
thickest portion registers 145°, about 10 minutes
more. Garnish with rosemary and red pepper,
if desired.
Spicy Lemon Broccolini
MAKES 4 TO 6 SERVINGS
3 tablespoons olive oil
4 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper
3 bunches fresh Broccolini, trimmed
1 lemon, zested
¾ teaspoon kosher salt
Garnish: lemon zest
- In a large saucepan, heat oil, garlic, and red
pepper over medium heat; cook until garlic is
light golden brown, about 3 minutes. Increase
heat to medium-high. Add Broccolini, zest, and
salt; cover and cook until tender, 5 to 7 minutes.
Garnish with zest, if desired.KITCHEN TIP: For an extra zing, add lemon juice
along with lemon zest.