Back to Fennel-Stuffed Pork Loin with Miso-Marmalade Glaze All Reviews for Fennel-Stuffed Pork Loin with Miso-Marmalade Glaze - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 1121_recipe_stuffedpork.jpg

Ingredients Ingredient Checklist 3/4 cup light miso 1/2 cup freshly squeezed lemon juice, plus juice of 1 lemon 1 cup orange marmalade Coarse salt and freshly ground pepper 1 3-pound boneless pork loin, shoulder end, trimmed and butterflied 1 tablespoon olive oil, plus more for rubbing 1/4 pound slab bacon, rind removed, cut into 1/2-inch pieces 1 medium bulb fennel, trimmed and cut into 1/4-inch pieces 1 medium yellow onion, cut into 1/4-inch pieces 2 sprigs fresh tarragon 1 clove garlic, finely chopped 3 tablespoons sugar 3 tablespoons sweet vermouth 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fennel seed, crushed into small pieces Zest of 1 orange

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 1121_recipe_stuffedpork.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

1121_recipe_stuffedpork.jpg

1121_recipe_stuffedpork.jpg

Ingredients

Ingredients

  • 3/4 cup light miso 1/2 cup freshly squeezed lemon juice, plus juice of 1 lemon 1 cup orange marmalade Coarse salt and freshly ground pepper 1 3-pound boneless pork loin, shoulder end, trimmed and butterflied 1 tablespoon olive oil, plus more for rubbing 1/4 pound slab bacon, rind removed, cut into 1/2-inch pieces 1 medium bulb fennel, trimmed and cut into 1/4-inch pieces 1 medium yellow onion, cut into 1/4-inch pieces 2 sprigs fresh tarragon 1 clove garlic, finely chopped 3 tablespoons sugar 3 tablespoons sweet vermouth 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fennel seed, crushed into small pieces Zest of 1 orange

Directions

In a large shallow baking dish, stir together miso, 1/2 cup lemon juice, and marmalade; season with salt and pepper. Set aside 1/2 cup glaze. Add pork to dish, turning to coat; let marinate for 15 minutes.

Preheat oven to 475 degrees. Heat a large skillet over high heat; add olive oil and slab bacon, cooking until fat is rendered. Add fennel and onion; cook until fennel begins to soften, about 10 minutes. Add tarragon and garlic; cook for 2 minutes. Drain excess fat, if necessary, and discard tarragon. Add sugar, and cook until dissolved. Add vermouth, and using a wooden spoon, scrape up any browned bits; reduce until almost dry. Add remaining juice of 1 lemon, red pepper, and fennel seeds; cook until dry. Remove from heat, and toss with zest; set aside.

Remove pork from marinade, and pat dry to remove excess marinade; discard marinade. Place pork on a work surface, cut side up; season with salt and pepper. Evenly spread fennel mixture over pork; roll to enclose. Using butcher’s twine, tie pork every 1 1/2 to 2 inches.

Place pork in a 9-by-13-inch roasting pan fitted with a rack. Rub pork with olive oil; season with salt and pepper. Roast until browned, 20 to 25 minutes. Reduce to 350 degrees and continue cooking until an instant-read thermometer inserted into the thickest part registers 130 degrees, 15 to 20 minutes; cover with parchment paper-lined foil if browning too quickly.

Increase oven temperature to 550 degrees. Brush pork with reserved glaze. Continue to cook until dark brown, 5 to 8 minutes.

Transfer pork to a serving platter. Cover with parchment paper-lined foil, and let rest for 10 to 20 minutes. To serve, slice pork into 1/4-inch-thick pieces.

Reviews (4)

 Add Rating & Review     15 Ratings   5 star values:        3    4 star values:        5    3 star values:        6    2 star values:        1    1 star values:        0

Reviews (4)

Add Rating & Review     15 Ratings   5 star values:        3    4 star values:        5    3 star values:        6    2 star values:        1    1 star values:        0

Add Rating & Review

15 Ratings 5 star values: 3 4 star values: 5 3 star values: 6 2 star values: 1 1 star values: 0

15 Ratings 5 star values: 3 4 star values: 5 3 star values: 6 2 star values: 1 1 star values: 0

15 Ratings 5 star values: 3 4 star values: 5 3 star values: 6 2 star values: 1 1 star values: 0

  • 5 star values: 3 4 star values: 5 3 star values: 6 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       12/21/2008   How frustrating...where is part 2 of the video showing the rest of the recipe?  

Martha Stewart Member     Rating: Unrated       10/13/2008   where's past 2 of the video. it's important to see how to fill/roll the pork loin...  

Martha Stewart Member     Rating: Unrated       08/26/2008   Can theVermouth be optional? or is there a subsitute. I do not care for Vermouth

    Martha Stewart Member

    Rating: Unrated 12/21/2008

How frustrating…where is part 2 of the video showing the rest of the recipe?

Rating: Unrated

Rating: Unrated 10/13/2008

where’s past 2 of the video. it’s important to see how to fill/roll the pork loin…

Rating: Unrated 08/26/2008

Can theVermouth be optional? or is there a subsitute. I do not care for Vermouth

All Reviews for Fennel-Stuffed Pork Loin with Miso-Marmalade Glaze

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fennel-Stuffed Pork Loin with Miso-Marmalade Glaze

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest