Fennel-and-Prosciutto-Stuffed Pork Loin Roast
- 3 slices whole-wheat sandwich bread (about 4 ounces), torn into rough 1-inch pieces
- 1 medium fennel bulb (about 8 ounces), stalks removed, cored, and cut into 1-inch pieces
- 1/2 medium Granny Smith apple, cored and cut into 1-inch pieces
- 1/2 medium yellow onion, cut into 1-inch pieces
- 4 tablespoons unsalted butter (1/2 stick)
- 2 teaspoons finely chopped fresh rosemary leaves
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 tablespoon fennel seeds, lightly crushed using the bottom of a frying pan
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon packed dark brown sugar
- 1 (4- to 4-1/2-pound) boneless pork loin
- 3 ounces thinly sliced prosciutto
- 1 tablespoon olive oil
- Produce
- Fennel bulb (about 8 ounces), medium (1)
- Granny smith apple, medium (1/2)
- Rosemary, fresh leaves (5 teaspoons)
- Yellow onion, medium (1/2)
- Meat
- (4- to 4-1/2-pound) boneless pork loin, boneless (1)
- Prosciutto (3 ounces)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Black pepper, freshly ground (1 teaspoon)
- Brown sugar, packed dark (1 teaspoon)
- Fennel seeds (1 tablespoon)
- Kosher salt (1)
- Kosher salt (1 1/3 tablespoon)
- Olive oil (1 tablespoon)
- Bread & Baked Goods
- 3 slices whole-wheat sandwich bread, whole-wheat (4 ounces)
- Dairy
- Butter, unsalted (4 tablespoons)
Preparation
Read recipe preparation on chow.com
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Published November 6, 2012 (3 months ago).
52 people saved this recipe.
