Grilled Pork Loin Stuffed with Chard, Fennel, and Olives

Name: Grilled Pork Loin Stuffed with Chard, Fennel, and Olives
Yield: serves 6 as a main course
Ingredients: 1/3 cup salt; 1/3 cup sugar; 4 cups water, at room temperature; 1 (3-pound) pork loin, boned; 4 to 6 large Swiss chard leaves, stemmed; 1/4 cup olive oil, plus more for brushing; 1 pound green garlic or leeks, trimmed and sliced lengthwise; 1 medium fennel bulb, thinly sliced and chopped; 1 cup picholine olives, pitted and finely chopped; 1 cup dry white wine; Grated zest of 1 orange; 1/2 cup chopped fresh flat-leaf parsley; 2 teaspoons fennel seed; Kosher salt and freshly ground white pepper; Olive oil, for brushing; Toasted Walnut Sauce (recipe follows); 2 slices day-old white artisan bread, such as pugliese, levain, sweet baguette; 2 to 3 cups whole milk; 2 cups (8 ounces) walnut halves or pieces, toasted; 4 cloves roasted garlic (page 192); 1 tablespoon fresh thyme leaves; Kosher salt and freshly ground white pepper; 1/3 cup olive oil; Red pepper flakes (optional); (makes about 4 cups)

January 24, 2012

The Swiss chard in this dish has a slightly bitter flavor that works well with the fragrant fennel and salty olives. The sliced meat is topped with a delicious uncooked Italian sauce thickened with leftover bread and pulverized toasted nuts.

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