Wow! Roasted Pork Loin Stuffed with Grapefruit, that’s really a mouthful, both literally and figuratively. Have I got your attention? Even though it sounds difficult, this is actually a very easy dish to make and is perfect for when you have company. It doesn’t take any time at all to prepare, and then your oven does the rest so you have time to actually spend with your guests.
Mary and Rick, friends of ours gave us some beautiful grapefruit from their tree and I wanted to find a recipe that I could use them in. I was so excited to find this recipe and couldn’t wait to make it. Just imagine, a tender juicy pork loin, covered in crispy salty prosciutto, stuffed with tart-sweet grapefruit and fennel and roasted in white wine! If you are not familiar with fennel, it is actually a member of the carrot family. Raw uncooked fennel has a mild licorice flavor and crunchy texture. When fennel is cooked, the flavor becomes more delicate and the texture softens. You could substitute celery for fennel in this dish, but I do hope you try it with fennel.
This dish was everything I had hoped it would be and more and my husband couldn’t stop talking about how delicious it was.
The ingredients are simple: olive oil, chopped fennel, fennel seeds, white or pink grapefruit, a 3-pound boneless pork loin, 8 slices prosciutto, white wine and kosher salt and pepper.
To make this scrumptious main dish, first preheat your oven to 425 degrees.
Meanwhile, remove the tough core from the fennel bulb by cutting a wedge-shaped piece from the bottom of the bulb. Discard the core. Then place the bulb, cut side down on a cutting surface and roughly chop it up. Save the feathery stalks to use as a garnish or to add to your soups and salads later.
Peel and coarsely chop your grapefruit.
Add olive oil to a saute pan over medium-high heat and add the chopped fennel. Cook stirring frequently for about 5 minutes or until the fennel is tender and golden brown.
Add in the fennel seeds and remove from the heat. Add the chopped grapefruit, season with salt and pepper and mix well.
If you don’t know how to butterfly a pork loin, click on this link to a YouTube video that will show you everything you need to know. Also, if you buy your pork loin at a grocery store that has a butcher, they will usually be glad to do this for you. I admit, I didn’t think about asking my butcher so I ended up doing it myself, but it really wasn’t hard.
Once your pork loin is butterflied, lay it fat side down on a work surface and season with salt and pepper. Spread the filling evenly over the pork, leaving a border about 1/2 inch wide. (This is one of those situations where you will have to do “as I say”, not “as I do”!)
Starting from the edge nearest you, roll up the pork and place seam side down on the work surface. Wrap the prosciutto slices evenly around the pork, then secure the roast with butcher’s twine tied at 1-inch intervals.
Place the roast in a small roasting pan and pour the wine into the bottom of the dish. Roast uncovered for about 45 minutes, or until a meat thermometer inserted in the center of the roast reads 145 degrees.
Remove from the oven, tent with aluminum foil, and let rest for 10-15 minutes. Carve the roast into thick slices and serve.