Fennel And Apple Crusted Pork Loin Food

SHEET PAN PORK WITH FENNEL AND APPLES

Steps:

• Preheat oven to 450°F with rack in upper third. Rub pork with ½ tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.
• Toss fennel and apples with remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange around pork.
• Whisk mustard, honey, orange zest and juice, and thyme in a small bowl. Brush evenly over pork, fennel, and apples. Roast for 15 minutes.
• Increase oven temperature to broil. Broil until pork is browned on top and a thermometer inserted in thickest portion registers 145°F, about 5 minutes. Let rest for 10 minutes. Slice and top with fennel fronds.

FENNEL AND GARLIC-CRUSTED PORK ROAST WITH WARM QUINCE AND APPLE COMPOTE

Steps:

• In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.
• With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees.
• Remove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote.
• Peel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.

FENNEL-AND-APPLE-CRUSTED PORK LOIN

Steps:

• Preheat oven to 425 degrees. In a food processor, pulse bread until pea-size crumbs form. Transfer to a baking sheet and bake until crisp, about 5 minutes. Combine fennel bulb, fennel fronds, onion, apple, sage, thyme, 1 teaspoon kosher salt, and ground black pepper, to taste, in a food processor, until finely chopped.
• In a medium-size skillet, heat 1 tablespoon olive oil over medium heat. Add fennel mixture, and cook until the fennel and onions are soft, about 8 to 10 minutes. Transfer to a bowl and cool to room temperature. When cool, stir in 1 tablespoon olive oil and reserved breadcrumbs.
• Season pork with 1 teaspoon kosher salt. Spread fennel mixture over the top and sides of the pork, and put in a roasting pan or rimmed baking sheet. Place in the oven and roast until the internal temperature reads 140 degrees on an instant-read thermometer, about 1 hour, 20 minutes. If the crust gets too dark before the pork is fully cooked, cover lightly with foil. Remove from oven, tent loosely with foil, and let rest for at least 15 minutes before slicing.

FENNEL, APPLE AND BLUE CHEESE STUFFED PORK LOIN

Steps:

• Preheat oven to 350 degrees F. In a medium saute pan, heat 1 tablespoon olive oil. Add the garlic and shallots and cook on medium heat until fragrant and translucent, about 1-2 minutes. Add the fennel, fennel seed, 1 tablespoon of the rosemary, apple, salt, black pepper, honey, vinegar, and apple brandy. Cook on medium heat until the apple and fennel are browned, about 15 minutes. Fennel should be soft but not mushy and still have some firmness. Remove the filling from heat and cool to room temperature. Toss in the blue cheese and the crispy bacon.
• Line a baking sheet with a heavy sheet of Reynolds Wrap® Heavy Duty Aluminum Foil, making sure the sheet is long enough to wrap up over the ends of the roast. Layer another two sheets of Reynolds Wrap® Heavy Duty Aluminum Foil over the first one. Set aside.
• Place the pork loin fat side down on a work surface, season the inside lightly with salt and pepper and then evenly spread the filling. Roll the pork up lengthwise and tie it securely with kitchen twine. Rub with remaining olive oil and season evenly with kosher salt. Heat a large heavy skillet (big enough to hold the entire loin) over high heat until very hot. Add the pork loin and brown very well on all sides, about 1 minute per side.
• Using tongs, place the roast in the center of the foil. Sprinkle with pepper and the rest of the rosemary. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
• Bake the wrapped loin for 45 minutes or until an instant-read meat thermometer reads 130 degrees F. Let the pork rest, wrapped, for 10 minutes. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Slice and serve.

FENNEL CRUSTED PORK TENDERLOIN

Steps:

• Put fennel and coriander in a spice or coffee grinder; process until coarsely ground.
• Place spice mixture in the container of a blender or food processor; add 2 tablespoons broth, worcestershire sauce, garlic, salt, and pepper; process until well blended.
• Slice tenderloin horizontally into 2 equal pieces.
• Slice each piece of pork lengthwise, cutting to, but not through the other side; open flat.
• Rub spice mixture over pork.
• Heat oil in a nonstick skillet over medium heat.
• Add pork to skillet; cook 5 minutes on each side or until done.
• Remove pork to a plate; keep warm.
• Add 1/4 cup broth to pan; cook until liquid almost evaporates, scraping pan to loosen browned bits.
• Pour over pork and serve.

PORK TENDERLOIN WITH APPLE FENNEL STUFFING

Steps:

• To make the stuffing, melt the butter in a large saucepan and saute the onion and celery for 3 minutes, until slightly tender.
• Stir in the apple, jelly, fennel seeds, salt and pepper.
• Cook for about 5 minutes, stirring often, until the apples are tender and most of the liquid has evaporated.
• Remove from the heat and stir in the breadcrumbs.
• Cut the tenderloins lengthwise but do not cut right through; the meat should open like a book.
• Between sheets of waxed paper, lightly pound the meat with a cleaver or rolling pin to flatten slightly.
• Spread the stuffing down the cut side of the meat.
• Fold the narrow ends of the tenderloins into the stuffing and fold the sides together, gently shaping into a round shape.
• Wrap the bacon slices around the outside and secure with metal skewers or string.
• Place on a rack in a roasting pan.
• Bake in a preheated 325 degree F oven for about 50 minutes or until the juices run clear when the meat is pierced with a knife.
• If crisp bacon is desired, broil briefly.

APPLE AND FENNEL ROASTED PORK TENDERLOIN

Steps:

• Position racks in upper and lower thirds of oven; preheat to 475°F.
• Toss apples, sliced fennel and onion with 1 tablespoon oil in a large bowl. Spread out on a rimmed baking sheet. Roast on the lower oven rack, stirring twice, until tender and golden, 30 to 35 minutes.
• About 10 minutes after the apple mixture goes into the oven, sprinkle pork with salt and pepper. Heat the remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear the pork on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast until just barely pink in the center and an instant-read thermometer registers 145°F, for 12 to 14 minutes.
• Transfer the pork to a cutting board and let rest for 5 minutes. Immediately stir vinegar into the pan (be careful, the handle will be hot), scraping up any browned bits, then add to the apple mixture. Thinly slice the pork; serve with the apple mixture and sprinkle with fennel fronds.