Recipe Details

Fennel-and-Prosciutto-Stuffed Pork Loin Roast Recipe

  • servings: 6
  • Ready In 3 hours
  • STUFFING:
  • 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, ghee, or lard
  • 2 teaspoons fresh rosemary leaves; finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • PORK:
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1 tablespoon fennel seeds; lightly crushed using the bottom of a frying pan
  • 1 tablespoon fresh rosemary leaves; finely chopped
  • 1 teaspoon black pepper
  • 4 pounds boneless pork loin
  • 3 ounces thinly sliced prosciutto
  • 1 tablespoon olive oil
Instructions are at http://www.chow.com/recipes/30538-fennel-and-prosciutto-stuffed-pork-loin-roast

Nutritional Facts

  • Serving Size 1 serving (349g)
    Servings Per Recipe: 6
  • Amount Per Serving
  • Calories 476
    Calories From Fat 182
  • % Daily Value
  • Total Fat 20g
    27%
  • Saturated Fat 7g
    34%
  • Trans Fat 2g
  • Cholesterol 200g
    62%
  • Sodium 1491g
    51%
  • Total Carbohydrate 4g
    1%
  • Dietary Fiber 1g
    4%
  • Sugars 3g
  • Protein 65g
    93%