Grilled Pork Loin Stuffed With Chard Fennel And Olives Recipes

GRILLED PORK LOIN

Steps:

• Heat the grill. Preheat your grill to 350 degrees F for 2-zone cooking (one indirect side of heat, one direct heat side).
• Prep the roast. Trim any excess silverskin. You can leave a small fat cap on the top of the roast. Drizzle the roast with olive oil and season with chicken seasoning.
• Grill the pork loin. Place the seasoned pork loin directly on the grill grates over indirect heat. Cook the roast for 1 hour to 1 hour 30 minutes or until the pork reaches an internal temperature of 145 degrees F.
• Rest, slice, and serve. Remove the pork from the grill and allow to rest for 15 minutes. Slice into 1/4 inch slices and serve.

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.

OLIVE-STUFFED PORK LOIN

Steps:

• Preheat oven to 400 degrees F.
• Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.

SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION

Steps:

• Season pork lightly with kosher salt and put it in a bowl or resealable bag.
• Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
• Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
• When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
• Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
• Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

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.