Ingredients
| 4 lbs. | boneless pork loin | | Salt, to taste | | Freshly ground black pepper, to taste | | 8 tbsp. | virgin olive oil, divided | | 1 | md. onion, thinly sliced | | 1 | fennel bulb, thinly sliced, leaves removed and set aside | | 2 lbs. | pork shoulder, chopped | | 2 tbsp. | fennel seeds | | 2 tbsp. | freshly ground black pepper | | 2 tbsp. | chopped fresh rosemary | | 6 cloves | garlic, thinly sliced | | 3 | eggs | | 4 | md. red onions, cut in halves |
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Instructions
Preheat oven to 425°F. Butterfly pork loin to become a sheet 1-inch thick and 8x14 inches. Sprinkle with salt and pepper and set aside.
In a 12- to 14-inch sauté pan, heat olive oil until smoking. Add sliced onion and fennel and sauté until softened and lightly browned, approximately 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, approximately 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well.
Spread mixture over pork loin and roll up like a jelly roll. Tie with butcher's twine and place in roast pan on top of halved red onions. Place in oven and roast 75 minutes, or until interior temperature is 140°F. Remove and allow to rest for 10 minutes. Slice into 1-inch thick pieces and serve with Scafata of Lima Beans and Escarole (see recipe elsewhere).
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