Best Grilled Pork Loin Stuffed With Chard Fennel And Olives Recipes

LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
• Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
• Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.

GRILLED STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. In a large resealable plastic bag, combine the wine or broth, brown sugar, ketchup, soy sauce, garlic, curry, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 2-3 hours. , In a small saucepan, bring water and butter to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Cool., Drain and discard marinade. Open tenderloins so they lie flat; spread stuffing down the center of each. Close tenderloins; tie at 1-1/2-in. intervals with kitchen string., Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

ROLLED PORK LOIN ROAST STUFFED WITH OLIVES AND HERBS

Steps:

• Set the loin on a cutting board with one of the short, cut ends facing you. With a sharp knife, make a lengthwise horizontal cut, about a third of the way up one of the long sides, like asymmetrically splitting open a hot dog bun. Don't cut all the way through, but nearly-far enough so that you can open up the roast like a book. If you started on the right, the left side will now be twice as thick as the right. At the hinge where they meet, make another horizontal cut midway up the left (thicker) side, so that you can open the roast again, like a magazine gatefold. Sprinkle the pork all over with the salt and pepper and set it aside.
• Heat the oven to 425°F and make the stuffing by mixing all the remaining ingredients together (except the cooking oil). Spread the stuffing over the cut side of the pork loin, then roll it up and back into shape. Using cotton string, bind the roast with six little string belts.
• Heat a skillet to high, add the cooking oil, and then carefully lay in the pork roast. Brown the roast on all sides and then put the skillet in the oven. Roast until it is just cooked through, about 20 minutes, then remove it from the pan and let it rest on a platter in a warm place for 10 minutes. Remove the strings, slice, and serve.

GRILLED STUFFED PORK LOIN

Steps:

• make the rub by roasting the corriander in a hot skillet for about 3 minutes or until you can smell the corriander. Grind this and the oregano with a mortar and pestle or spice grinder. Add all other rub ingredients and mix well.
• Rinse and dry the pork loin.
• Using a sharp, long knife cut 1/2 inch above the cutting surface as you roll the loin out. You should have a continuous slab of meat once complete.
• Apply a little rub to the surface.
• layer the spinach over the surface.
• add the cheese.
• roll the pork loin and tie with butcher twine.
• Sprinkle the rub over the outside surface and rub it inches.
• Place it on a grill so that it cooks indirectly and is not directly over the coals. If using propane, cook over the burners not lighted.
• If desired, add smoke wood, chips or a foil packet with wood chips.
• Cook until internal temperature of the meat is 160°F.
• Let the roast rest 15 minutes or so before slicing.

GRILLED PORK LOIN STUFFED WITH CHARD, FENNEL, AND OLIVES

Steps:

• Prepare a hot fire (450°F) in a wood-fired grill.
• To make the brine, dissolve the salt and sugar in the water. Add the pork loin to the brine and refrigerate for 2 to 3 hours. Rinse the pork loin, pat dry with paper towels, and allow to come to room temperature.
• To make the stuffing, blanch the chard leaves in salted water for 1 minute, then immediately place in a bowl of ice water. Drain and dry the leaves on paper towels. Heat the 1/4 cup olive oil in a sauté pan over medium heat and add the green garlic. Cook until soft, about 5 minutes, then add the fennel bulb and cook until the fennel is soft, about 7 minutes. Add the olives and wine. Cook until the wine is almost evaporated. Add the orange zest, parsley, fennel seed, and salt and pepper to taste. Set aside.
• Unroll the pork and trim off any fat. Slice the pork into thirds lengthwise, cutting to about 1/2 inch from all the way through. Open and lay the pork flat. Place plastic wrap over the pork and, using a flat meat pounder or small skillet, flatten to any even thickness of about 1/2 inch. Season lightly with salt and pepper. Lay the blanched chard leaves over the pork to create a lining. Spread the fennel stuffing mixture over the chard to within 1/2 inch of the edges. Roll the pork up jelly-roll style, starting with one long side, and secure every 2 inches with kitchen string.
• Lightly brush with olive oil and season well with salt and pepper. Place the pork on the grill and rotate until all sides are golden and lightly crisp, about 10 minutes. Move the roast to the side of the grill, away from direct heat. Cover and cook, turning the meat every 5 minutes or so, for 20 minutes, or until the roast is evenly golden and an instant-read thermometer inserted into the meat (not the stuffing) registers 145°F. Transfer the meat to a carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Remove the strings and cut the meat into 1/2-inch-thick rounds. Serve topped with the walnut sauce.
• Toasted Walnut Sauce
• Soak the bread in enough milk to cover. Add the mixture to a food processor along with the walnuts, garlic, and thyme. Pulse into a paste. Add salt and white pepper to taste. With the machine running, add the olive oil. Add milk as necessary to achieve a sauce-like consistency. Add red pepper flakes to taste. Use now, or cover and refrigerate for up to 1 week.