Roast Pork Loin with Savory Fennel Bread Pudding

1 cup sugar
8 cups water
1/4 cup kosher salt
2lbs.pork loin
1 tsp. olive oil
3 cups thinly sliced fennel
2 cups thinly sliced onion
4 garlic cloves, minced
2 (14oz. each) cans chicken broth
8oz. French bread or other firm white bread, torn into pieces
1/4 cup shredded fontina cheese
1 tbsp. ground fennel seeds

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.

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. Add remaining broth; bring to a boil.
Remove from heat.

Combine bread and fennel mixture. Stir in cheese. Spoon mixture into an 11 x 7
glass baking dish coated with cooking spray. Bake at 350° for 1 hour and
10 minutes or until golden brown.

While bread pudding bakes, rinse pork and pat dry. Combine fennel seeds and 2 garlic
cloves; rub evenly over pork.

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

8 servings