FENNEL, APPLE AND BLUE CHEESE STUFFED PORK LOIN | ALLRECIPES
This stuffed pork loin combines all the best flavors of fall - from Beth Kirby of Local Milk.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. In a medium saute pan, heat 1 tablespoon olive oil. Add the garlic and shallots and cook on medium heat until fragrant and translucent, about 1-2 minutes. Add the fennel, fennel seed, 1 tablespoon of the rosemary, apple, salt, black pepper, honey, vinegar, and apple brandy. Cook on medium heat until the apple and fennel are browned, about 15 minutes. Fennel should be soft but not mushy and still have some firmness. Remove the filling from heat and cool to room temperature. Toss in the blue cheese and the crispy bacon.
- 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. Layer another two sheets of Reynolds Wrap® Heavy Duty Aluminum Foil over the first one. Set aside.
- 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. Roll the pork up lengthwise and tie it securely with kitchen twine. Rub with remaining olive oil and season evenly with kosher salt. Heat a large heavy skillet (big enough to hold the entire loin) over high heat until very hot. Add the pork loin and brown very well on all sides, about 1 minute per side.
- Using tongs, place the roast in the center of the foil. Sprinkle with pepper and the rest of the rosemary. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
- Bake the wrapped loin for 45 minutes or until an instant-read meat thermometer reads 130 degrees F. Let the pork rest, wrapped, for 10 minutes. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Slice and serve.
Nutrition Facts : Calories 403.3 calories, CarbohydrateContent 21.9 g, CholesterolContent 92.4 mg, FatContent 21.3 g, FiberContent 3.3 g, ProteinContent 30 g, SaturatedFatContent 7.1 g, SodiumContent 587.9 mg, SugarContent 12.2 g
APPLE-FENNEL STUFFED PORK TENDERLOIN | RECIPE - RACHAEL ...
Apple-Fennel Stuffed Pork Tenderloin
Provided by The Rachael Ray Staff
Number Of Ingredients 22
Steps:
- Preheat oven to 400F and place a large pot of salted water over high heat to boil for the egg noodles
- Trim tenderloins of silver skin and butterfly them by cutting in and across -- but not all the way through the loin
- Cover them with plastic and pound them out to 1/4-inch thick
- Season with salt and pepper
- Place a skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Add the fennel, onion, garlic and apple, season with salt, pepper and thyme and saute until soft, 7-8 minutes
- Add the apple juice to the pan and the breadcrumbs, and mix thoroughly to form a stuffing
- Divide the fennel-apple stuffing between the two tenderloins and spread into an even layer leaving about an inch of the meat uncovered on either side
- Roll the tenderloins up like a jelly roll and place them seam side down on a sheet tray
- Lightly drizzle some EVOO down over the tenderloins and season them with salt and pepper
- Transfer to the oven and roast for 30 minutes, until the meat has browned
- When the meat comes out of the oven, cover it with a piece of aluminum foil and let it rest for 10 minutes to allow the juices to settle
- The tenderloins also grill up wonderfully: Preheat your grill to medium heat and secure the rolled-up tenderloins with a few toothpicks
- Rub them down with some EVOO, salt and ground black pepper and grill them, turning frequently so they cook evenly, for 20 minutes with the lid down
- Remove the tenderloins from the grill, tent them with foil and allow them to rest for about 10 minutes before slicing
- While the meat is resting, drop your pasta into the boiling water and cook it to al dente
- Drain the noodles and return them to the pot they were cooked in
- Add the butter and parsley into the pot, and toss to coat the noodles
- To serve, slice the tenderloins divide among four plates with the noodles alongside
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