Prosciutto-Wrapped Pork Loin with Apples and Fennel

Preheat an oven to 400°F (200°C).

To make the stuffing, in a large sauté pan over medium-high heat, warm the olive oil. Add onion and diced apples and cook until the onion is translucent and the apples are slightly softened, 3 to 5 minutes. Add garlic and cook for 30 seconds. Add the sage, rosemary, fennel seeds, chard and a large pinch each of salt and pepper. Fold in the bread cubes and chicken broth and stir until well combined and the bread is evenly moistened. Taste and season with more salt and pepper if desired.

To assemble, butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Place the butterflied pork loin on a work surface, with a long side nearest you, and season with salt and pepper. Mound the stuffing in the center, leaving a 1-inch (2.5-cm) border uncovered on each long side. Fold the long side nearest you over the stuffing to enclose, gently pressing on the filling, then roll to form a cylinder. Starting at one end of the cylinder, wrap a slice of prosciutto around the pork loin. Repeat with the remaining prosciutto until the entire pork loin is covered with a single layer of prosciutto. Using kitchen string, tie the roll crosswise at 1-inch (2.5-cm) intervals, forming a compact cylinder.

Cut off the stalks and feathery fronds from the fennel bulbs. Discard the stalks and fronds or reserve for another use. Remove any damaged outer leaves from the bulbs and discard. Cut each bulb into quarters lengthwise and trim away the tough inner core.

In a large Dutch oven, spread the fennel, apples and shallots in a single layer. Pour the apple cider and chicken broth into the pot and add a large pinch each of salt and pepper. Place the pork on top of the fennel, apples and shallots. Roast the pork, uncovered, until an instant-read thermometer inserted into the thickest part of the pork registers 140°F (60°C), 1 hour to 1 hour and 15 minutes. Remove from the oven and let rest for 20 minutes before cutting into 1-inch (2.5-cm) slices and serving with the roasted fennel and apples alongside. Serves 6.

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