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Fennel, Apple and Blue Cheese Stuffed Pork Loin
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Impress guests with a rolled pork loin roast stuffed with fennel, rosemary, apples, blue cheese, and bacon - a showstopper for any celebration!
Ingredients:
  • 2 tablespoons olive oil
  • 2 medium shallots, diced
  • 1 medium fennel bulb, diced
  • 0.5 teaspoon fennel seeds, crushed
  • 2 tablespoons minced fresh rosemary, divided
  • 1 large tart, firm apple (like Granny Smith), diced
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon apple brandy
  • 0.5 cup crumbled Gorgonzola dolce or other blue cheese
  • 2 bacon strips, cooked crisp, fat drained and crumbled
  • 1.75 pounds boneless pork loin roast, butterflied
  • Kitchen twine
  • Reynolds Wrap® Heavy Duty Aluminum Foil
Instructions:
  • Preheat the oven to 350 degrees F. Cook garlic and shallots in olive oil until fragrant and translucent. Add fennel, fennel seed, rosemary, apple, salt, black pepper, honey, vinegar, and apple brandy. Cook until apple and fennel are browned, about 15 minutes. Remove from heat and let cool to room temperature. Stir in blue cheese and crispy bacon.
  • Place a long sheet of Reynolds Wrap® Heavy Duty Aluminum Foil on a baking sheet, making sure it overhangs on both ends. Add two more sheets of foil on top.
  • Lay the pork loin with the fat side facing down on a work surface. Lightly season the inside with salt and pepper, then evenly spread the filling. Roll up the pork lengthwise and secure it tightly with kitchen twine. Massage the loin with the remaining olive oil and season it evenly with kosher salt. In a large heavy skillet over high heat, sear the pork loin until well browned on all sides, approximately 1 minute per side.
  • With tongs, position the roast in the center of the foil. Sprinkle with pepper and remaining rosemary. Seal the packet by folding the foil's top and ends twice, ensuring space for heat circulation.
  • Bake the loin wrapped in foil at 130 degrees F for 45 minutes. Allow the pork to rest for 10 minutes. Carefully open the foil packet by cutting along the top fold with a sharp knife to release steam, then slice and serve.

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