Pork Loin Stuffed With Fennel

Preparation:

Preparation: Clean the fennel by removing the more fibrous outer leaves; wash them, cut them into cubes and let them stew in a pan for about 20 minutes with a drizzle of oil, salt, pepper and a glass of water (when cooked, the vegetables should be quite dry). Level the piece of loin by cutting away about 200 g of pulp which you will pass to the mixer together with the cream, salt and pepper. Open the remaining loin like a book, beat the slice obtained to widen and thin it, then salt it, pepper it, spread it with the meat puree, and with the stewed fennel, add a pinch of fennel seeds, then roll it up and tie it. Put the roll in a baking dish, drizzle it with a drizzle of oil and bake it at 200 degrees for about 60 minutes. Serve the sliced meat and its gravy separately.