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Fennel-and-Prosciutto-Stuffed Pork Loin Roast

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Fennel-and-Prosciutto-Stuffed Pork Loin Roast

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
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Published 2014-09-09 12:29:17 (2 years ago).

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