GRILLED PORK LOIN STUFFED WITH CHARD, FENNEL, AND OLIVES

Grilled Pork Loin Stuffed with Chard, Fennel, and Olives image

Categories Bread Sauce Olive Pork Side Roast Brine Kosher Chard

Yield serves 6 as a main course

Number Of Ingredients 28

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Ingredients

Brine
1/3 cup salt
1/3 cup sugar
4 cups water, at room temperature
1 (3-pound) pork loin, boned
Stuffing
4 to 6 large Swiss chard leaves, stemmed
1/4 cup olive oil, plus more for brushing
1 pound green garlic or leeks, trimmed and sliced lengthwise
1 medium fennel bulb, thinly sliced and chopped
1 cup picholine olives, pitted and finely chopped
1 cup dry white wine
Grated zest of 1 orange
1/2 cup chopped fresh flat-leaf parsley
2 teaspoons fennel seed
Kosher salt and freshly ground white pepper
Olive oil, for brushing
Toasted Walnut Sauce (recipe follows)
Toasted Walnut Sauce
2 slices day-old white artisan bread, such as pugliese, levain, sweet baguette
2 to 3 cups whole milk
2 cups (8 ounces) walnut halves or pieces, toasted
4 cloves roasted garlic (page 192)
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground white pepper
1/3 cup olive oil
Red pepper flakes (optional)
(makes about 4 cups)

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.