Fennel, Apple And Blue Cheese Stuffed Pork Loin
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
32
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cloves
Garlic (minced)2 medium
Shallot (diced)1 medium
Fennel (bulb, diced)1 tsp
Fennel Seed (crushed)2 tbsps
Rosemary (minced fresh, divided)1 tsp
Kosher Salt1 tbsp
Honey1 tsp
Apple Cider VinegarDirections:
1
Preheat oven to 350 degrees F
2
In a medium saute pan, heat 1 tablespoon olive oil
3
Add the garlic and shallots and cook on medium heat until fragrant and translucent, about 1-2 minutes
4
Add the fennel, fennel seed, 1 tablespoon of the rosemary, apple, salt, black pepper, honey, vinegar, and apple brandy
5
Cook on medium heat until the apple and fennel are browned, about 15 minutes
6
Fennel should be soft but not mushy and still have some firmness
7
Remove the filling from heat and cool to room temperature
8
Toss in the blue cheese and the crispy bacon
9
Line a baking sheet with a heavy sheet of Reynolds Wrap® Heavy Duty Aluminum Foil, making sure the sheet is long enough to wrap up over the ends of the roast
10
Layer another two sheets of aluminum foil over the first one
11
Set aside
12
Place the pork loin fat side down on a work surface, season the inside lightly with salt and pepper and then evenly spread the filling
13
Roll the pork up lengthwise and tie it securely with kitchen twine
14
Rub with remaining olive oil and season evenly with kosher salt
15
Heat a large heavy skillet (big enough to hold the entire loin) over high heat until very hot
16
Add the pork loin and brown very well on all sides, about 1 minute per side
17
Using tongs, place the roast in the center of the foil
18
Sprinkle with pepper and the rest of the rosemary
19
Bring up foil sides
20
Double fold top and ends to seal packet, leaving room for heat circulation inside
21
Bake the wrapped loin for 45 minutes or until an instant-read meat thermometer reads 130 degrees F
22
Let the pork rest, wrapped, for 10 minutes
23
Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet
24
Slice and serve