Pan-Roasted Pork Loin with Fennel, Leeks and Onion

pan roasted pork loin

Holy Pork Loin, Batman!!!!! I just found my new go-to pork dish WITHOUT A DOUBT!!!!! I’m telling you, lock it up if you make this and you don’t feel like sharing!  Seriously! I mean SERIOUSLY!!! 

Pan Seared Pork Loin with Fennel, Leeks and Onion


  • 1 fennel bulb, sliced in long strips
  • 3 green onions, sliced in long strips (white and light green parts only)
  • 2 leeks, sliced in thin strips
  • 1 tablespoon butter
  • 1/2 cup water
  • 2 pounds pork loin, rinsed & trimmed
  • 2 garlic cloves, chopped
  • 1/2 cup dry white wine
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper


  1. In a dutch oven over medium-high heat, melt 1 tablespoon butter. Add 1/2 cup water. Add leeks, fennel and onions, 1/4 teaspoon salt and pepper to pan. Cook for 10 minutes or until mixture is tender. Pour into a bowl and set aside.
  2. After rinsing and trimming pork loin of fat, make small slits on one side of the loin. Stuff chopped garlic into slits. Heat 2 teaspoons butter in pan to melt. Place pork in pan and brown on all sides for about 5 minutes.
  3. Add wine, 1/4 teaspoon salt and pepper to pan to de-glaze for about 10 seconds, scraping brown bits from pan. Return fennel mixture to pan.
  4. Reduce heat to low, cover and simmer for 1 hour or until internal temperature of meat reaches 145 degrees F. Remove pork and place on a plate and cover with a loose aluminum tent for 10 minutes.
  5. If fennel mixture is watery, increase heat to reduce just a bit. Slice pork to 1/4 inch thickness and serve over brown rice and top with fennel mixture.

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