Looking for an impressive meal to present on a special day? This pork roll with a filling of fennel, kale, and apple is the perfect choice. As spring approaches, everyone yearns for vibrant, fresh, nutritious flavors, and this main course delivers just that. With a gorgeously seared outer crust and a swirling interior, this roll is not only visually appealing but incredibly tasty!
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Jump to specific sections:
00:00 Introduction
00:45 Making the filling
05:42 Preparing the pork
07:31 Stuffing the pork with the filling
08:24 Rolling the pork roll
10:39 Searing the pork roll
12:39 Enjoying the pork
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INGREDIENTS
For the filling:
– 2 tbsp unsalted butter
– 1 medium onion, diced
– 1 bulb fennel, diced
– 1/2 tsp kosher salt
– 1/2 tsp black pepper
– 1 apple, peeled and diced
– 4 cloves garlic, minced
– 1 tbsp fresh minced rosemary
– 2 tsp fresh thyme leaves
– 1/4 cup white wine
– 8 oz frozen kale
– 2 tsp lemon zest
– 1 tsp lemon juice
For the pork:
– 3-4 lb center cut pork roast
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp neutral oil
INSTRUCTIONS
For the filling:
– Start by melting the butter in a large skillet over medium heat.
– Once the butter has melted, add the onion, fennel, salt, and black pepper. Sauté until the onion turns translucent, about 6-8 minutes. Then, add the garlic, apple, rosemary, and thyme. Sauté until the apple starts to soften, around 4-6 minutes. Pour in the white wine. Let it simmer and cook until most of the wine evaporates, for about 4-6 minutes. Add the frozen kale and cook until the kale is tender and any liquid has evaporated, approximately 4-6 minutes.
– Remove the filling from the heat and mix in the lemon zest and lemon juice. Stir well and set aside.
For the pork:
– Preheat your oven to 375℉.
– Butterfly the pork loin. With the loin vertically positioned on the counter and the flat side facing down, use a sharp knife to make a cut down the center of the loin, ensuring not to cut through it. Leave a 1/2-inch uncut portion to keep the loin halves intact. Open the loin like a book. Cut each half in half again on each side by placing the knife at the center and opening them like a book. Cover the meat with plastic wrap and pound it with a meat mallet to create an even layer, removing any thick spots.
– Sprinkle salt and black pepper over the butterflied meat. Then, spread the prepared filling on top. Roll the meat up like a spiral starting from the short side. Place pieces of butcher’s twine beneath the meat and tie each piece to secure a consistent roll.
– Clean the skillet and heat the neutral oil over medium heat. Once hot, add the rolled meat and sear it until all sides are nicely browned, about 4 minutes per side. After browning, roast the roll in the preheated oven until the center reaches 140℉. Once the meat hits 140℉, remove it from the oven and let it rest for 10-15 minutes to complete cooking. By this time, the internal temperature of the meat should reach 150℉. Slice and serve.
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Credit: YouTube/Wyse Guide
