Farm to Fork
Kale, Fennel & Apple Roulade
by Chef Connie Powers
Rude Awakening TV
A walk through the Bobcaygeon Farmer’s Market and a trip to Three Forks Farm reminds us that fall is here and brings a glorious harvest of food. Elicia and Jarrod Chinnick are busy preparing for the October 7th Farm Fest. They will join 9 other farms opening to the public to celebrate fall harvest. To attend the 2023 Farm Fest, go to www.kawarthafarmfest.com.
For the Filling
2 tbsp unsalted butter
1 medium diced onion
1 bulb diced fennel
1/2 tsp kosher salt
1/2 tsp black pepper
1 apple peeled and diced
4 cloves minced garlic
1 tbsp minced rosemary
2 tsp 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
Melt butter in a large skillet over medium heat.
Add the onion, fennel, salt and pepper. Saute until onion is translucent.
Add the garlic, apple, rosemary and thyme. Saute until apple has softened.
Pour in the white wine. Bring the wine to a simmer and cook until wine has mostly evaporated.
Add the frozen kale and cook until the kale is soft and liquid has cooked off.
1. Preheat oven to 375° F.
2. Butterfly the pork loin. Place the loin vertically on the counter with flat side down. Make a center cut in the middle without cutting through the loin. Leave a 1/2 inch uncut portion so the loin halves hold together. Open the loin like a book. On each side, place the knife at the center and cut each half in half again, opening each like a book. cover with plastic wrap and use a meat pounder to pound the meat to an even layer.
3. Sprinkle the salt and pepper over the butterflied meat. Spread the filling on top.
4. Starting with the short side, roll the meat up like a spiral. Tie each piece with butcher’s twine to create an even roulade.
5. Wipe the skillet out and heat the neutral oil over medium heat. Add the roulade and sear until browned on all sides.
6. Roast the roulade in the preheated oven until it reaches 140°F.
7. Remove the roulade from the oven and let rest for 10-15 minutes to finish cooking.