Fennel Stuffing
1 apple, small dice (any apple)
½ fennel bulb, small dice
1 tsp fresh basil, chopped
1 tsp fresh sage, chopped
1 tsp lemon zest, (use juice if you can cook with it) ***
1 Tbl olive oil
¼ cup bread crumbs (dry any bread you can eat at 250 degrees for 20 minutes, and then blend)
Sauté all ingredients (besides bread crumbs) until the apple and fennel are softened.
Transfer to a food processor and add the bread crumbs, then pulse seven times.
Pork Roast
1pork tenderloin, 12 ounces (3/4 lbs)
All of the fennel stuffing
2 Tbl salt
Peheat the oven to 375.
Butterfly the pork by cutting the middle of the loin length wise almost in half. Do not cut all the way through; stop ¾ of the way and then fold the loin open. Using plastic wrap, cover the loin, then using a heavy sauté pan, smack the loin a few times to flatten a little more.
Smear the stuffing covering the interior of the loin. Fold the loin over itself and tie the ends tight using butcher twine (ask the meat department for 5 feet). Make another tie every few inches until the stuffing is secure in the loin. It’s okay if a little stuffing is exposed.
Roast in a roasting pan for 90 minutes or until the center reaches 160 degrees on the meat thermometer.
Set the roasted pork to rest for ten minutes while you make the apple glaze.
Place the roasting pan on the stove top over medium-high heat; add all the ingredients below and stir until all the bits stuck to the pan are free. Turn off the heat and enjoy.
1 apple, peeled and diced
1/2 cup of the reserved pear juice
3 tbsp. brown sugar
1/2 tsp. ground cinnamon***
1/2 tsp. ground ginger***
Sautéed Red Chard
1 head red chard, rough chopped
1 Tbl garlic, fresh
1 Tbl olive oil
Salt to taste
Heat the oil over medium-high heat and sauté the garlic and red chard until the greens are softened.
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