I edited this recipe (Barefoot Contessa at Home) to exclude the fennel. Sorry, fennel, but I just don’t have much love for you. It’s probably a good thing that I left it out, because even with just the onions in the stuffing, this pork loin was overflowing. It looks fancy, but it was really easy. My tip: place the strings for tying the roast where you want them before stuffing it. (Think of it as placing strings in the recycling bin before tying up the newspapers.) It makes it so much easier than moving it with the stuffing on it.
We made this with a side of sweet and sour braised cabbage and green beans. It would be equally good in the fall with apples.