Pork Loin with Fennel and White Wine Pan Sauce

Well, sort of...the pan sauce part isn't exactly accurate, at least not for the way mine went, as there were no pan juices to do such with.  This was likely due to my pork loin not having a fat cap of any kind.  It was otherwise quite delicious, would give 9.5/10. Not a full 10 because it requires rendered duck fat and wasn't mind-blowing level (I don't mind making the effort if it ends up merited).  I would still make it again, though.  Cooking times were exactly as in recipe.

Link to original recipe: https://www.morethangourmet.com/blogs/more-than-gourmet-recipes/roast-pork-loin-with-fennel-and-white-wine-pan-sauce

Recipe below contains my modifications.

Ingredients:

1 large red onion, peeled and sliced

3 medium fennel bulbs, cored and sliced

2 T. rendered duck fat (can sub olive oil), divided

2 tsp. dried thyme, divided

salt

coarse ground black pepper

1 center cut, boneless pork loin (around 4 lb.), with a thin layer of fat left ON

1/2 c. dry white wine (I used Barefoot Sauvignon Blanc)

2 medium shallots, minced

2 c. homemade chicken stock

1/4 c. heavy cream

Directions:

1. Heat oven to 450°F. In a shallow roasting pan, toss together the onion, fennel, 1 T. of the duck fat, and 1 tsp. of the thyme. Season with salt and pepper, to taste. (I opted to toss in a bowl, then spread in the pan (easier!))

2. Pat the pork dry, then brush it with the remaining 1 T. duck fat. Sprinkle the remaining 1 tsp. thyme over the pork, then season with salt and pepper (to taste).

3. Position the pork, fat side up, atop the fennel-onion mixture. Roast in center of oven for 15 min.

4. Reduce the heat to 300°F. Continue roasting the pork until internal temp reaches 145-150°F (around 1 hour).

5. Remove roast from oven, transfer to cutting board. Cover the pork loosely with foil and let rest. Transfer the fennel/onion mixture to a warm platter.

6. For the sauce-- Pour off most of the fat from the pan (if you have any). Place the pan over medium heat on stovetop. Add the shallots and wine, and bring to a boil. Stir, scraping up any browned bits into the sauce. (I opted to just do this in a saucepan, as I did not have much on the roasting pan to work with).

7. Add the chicken stock, return to a boil, then cook until reduced by half (less than 1 1/4 c.). Whisk in the cream, then season with salt and pepper.

8. Slice the pork, serve with a side of the fennel/onion mixture, all topped with the sauce. Enjoy!