Fennel and Mustard Greens Stuffed Pork Loin Recipe
We’ve reimagined classic pork and greens by stuffing this pork loin roulade with bright fennel, bitter mustard greens, and salty pancetta.
Keywords
- Christmas
- Pork
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Cooking tools:
- Dutch oven
- Butcher's twine
- Meat tenderizer
- Rolling pin
- Instant-read thermometer
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Pastry brush
- Microplane
Ingredients
- 1 (4½-pound) pork tenderloin
- 2 teaspoons kosher salt, divided
- 1 ¼ teaspoons ground black pepper, divided
- 1 large fennel bulb, thinly sliced, fronds reserved
- 3 cups mustard greens, chopped
- 1 cup cooked and chopped pancetta
- 3 cloves garlic, thinly sliced
- 1 lemon, zested
- 2 tablespoons olive oil
- 1 head garlic, halved crosswise
- 6 dried red chile peppers*
- 10 sprigs fresh rosemary
- 2 tablespoons fresh lemon juice
- Fresh rosemary sprigs, crushed red pepper, optional
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