Lunch / Dinner
Fennel and Mustard Greens Stuffed Pork Loin
We’ve reimagined classic pork and greens by stuffing this Pork Loin roulade with bright fennel, bitter mustard greens, and salty pancetta.
Ingredients
Test Kitchen Tip
If you can’t find mustard greens, substitute chopped fresh spinach.
Instructions
Preheat oven to 425°.
Place tenderloin lengthwise on a work surface. With your knife about ¾ inch above bottom of pork, slice lengthwise, keeping your blade parallel to surface and cutting to but not through the other side. Unfold pork loin. Working with larger half, continue slicing pork loin, unrolling as you go, until pork loin is flat. Using the flat side of a meat mallet or a rolling pin, pound to ½-inch thick.
Sprinkle with ¾ teaspoon salt and ½ teaspoon pepper.
Stir together fennel, ¼ cup fennel fronds, mustard greens, pancetta, sliced garlic, and lemon zest in a large bowl. Spread stuffing mixture to within ½ inch of edges of the tenderloin. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Starting with one long side, roll up meat and filling; tie together with kitchen twine. Sprinkle with remaining ¾ teaspoon salt and remaining ½ teaspoon pepper; brush with oil. Place in a large oval Dutch oven. Place garlic head, chile peppers, and rosemary around pork. Add lemon juice.
Bake until light golden brown, about 40 minutes. Reduce oven temperature to 400°.
Bake until a meat thermometer inserted in thickest portion registers 145°, about 15 minutes more. Top with rosemary and red pepper, if desired.