Photo: Sam Loyd
Fennel-and-Prosciutto-Stuffed Pork Loin Roast Recipe
16 ingredients
3 hr
6 servings
openrecipes
This pork loin roast recipe is stuffed with bread, fennel, apple, and prosciutto.
Estimated Nutrition (whole recipe, rough)
1170
Calories
44g
Protein
41g
Fat
158g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes