Roast Pork Loin With Savory Fennel Bread Pudding

• 1 cup sugar
• 8 cups water
• 1/4 cup kosher salt
• 1 (2-pound) pork loin
• 1 teaspoon olive oil
• 3 cups thinly sliced fennel (about 1 large bulb)
• 2 cups thinly sliced onion
• 4 garlic cloves, minced and divided
• 2 (14-ounce) cans fat-free, less-sodium chicken broth, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 8 ounces French bread or other firm white bread, torn into 1-inch pieces
• 1/4 cup (1 ounce) shredded fontina cheese
• Cooking spray
• 1 tablespoon ground fennel seeds

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 350u0b0.
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 350u0b0 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 350u0b0 for 40 minutes or until a thermometer registers 140u0b0 (slightly pink). Let stand 10 minutes before serving. Serve bread pudding with pork.

sugar, water, kosher salt, pork loin, olive oil, fennel, onion, garlic, chicken broth, freshly ground black pepper, bread, fontina cheese, cooking spray, ground fennel seeds

Taken from www.myrecipes.com/recipe/roast-pork-loin-with-savory-fennel-bread-pudding (may not work)