Fennel-and-Prosciutto-Stuffed Pork Loin Roast Recipe

Ingredients

• 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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →