Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                boneless pork loin - -- (abt 4 lbs)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   8      tablespoons   virgin olive oil -- divided
   1      medium        onion -- thinly sliced
   1                    fennel bulb -- thinly sliced,
                        -- leaves removed and set aside
   2      pounds        chopped pork shoulder
   2      tablespoons   fennel seeds
   2      tablespoons   freshly-ground black pepper
   2      tablespoons   chopped fresh rosemary
   6                    garlic cloves -- thinly sliced
   3                    eggs
   4      medium        red onions -- cut in halves
                        scafata of lima beans and escarole -- see * note

Preparation:

* Note: See the "Scafata Of Lima Beans And Escarole" recipe which is included in this collection. Preheat oven to 425 degrees. Butterfly pork loin to become a sheet 1-inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside. In a 12-inch to 14-inch sauté pan, heat olive oil until smoking. Add sliced onion and fennel and sauté until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well. Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven an roast 75 minutes, or until interior temperature is 140 degrees. Remove and allow to rest for 10 minutes. Slice into 1-inch thick pieces and serve with Scafata Of Lima Beans And Escarole.