Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 8 cups water

  3. 1/4 cup kosher salt

  4. 1 (2-pound) pork loin

  5. 1 teaspoon olive oil

  6. 3 cups thinly sliced fennel (about 1 large bulb)

  7. 2 cups thinly sliced onion

  8. 4 garlic cloves, minced and divided

  9. 2 (14-ounce) cans fat-free, less-sodium chicken broth, divided

  10. 1/2 teaspoon freshly ground black pepper, divided

  11. 8 ounces French bread or other firm white bread, torn into 1-inch pieces

  12. 1/4 cup (1 ounce) shredded fontina cheese

  13. Cooking spray

  14. 1 tablespoon ground fennel seeds

Instructions Jump to Ingredients ↑

  1. Combine sugar, water, and salt in a large bowl, stirring until sugar and salt dissolve. Add pork; cover and brine 2 hours to overnight in refrigerator.

  2. Preheat oven to 350°.

  3. Heat oil in a large nonstick skillet over medium heat. Add sliced fennel, onion, and 2 garlic cloves; cook until golden brown (about 20 minutes), stirring frequently. Add 1/4 cup broth; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon pepper. Add remaining broth; bring to a boil. Remove from heat.

  4. Combine bread and fennel mixture. Stir in cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until golden brown.

  5. While bread pudding bakes, rinse pork and pat dry. Combine fennel seeds, 2 garlic cloves, and 1/4 teaspoon pepper; rub evenly over pork.

  6. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Place skillet in oven; bake at 350° for 40 minutes or until a thermometer registers 140° (slightly pink). Let stand 10 minutes before serving. Serve bread pudding with pork.


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