Fennel, Apple and Blue Cheese Stuffed Pork Loin

Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

In a medium saute pan, heat 1 tablespoon olive oil over medium heat. Add the garlic and shallots and cook until fragrant and translucent. (2 minutes)

Add the fennel, fennel seed, 1 tablespoon of the rosemary, apple, salt, black pepper, honey, vinegar, and apple brandy. Cook, stirring occasionally, until the apple and fennel are browned and slightly softened. The fennel should still have a slight bite. (15 minutes)

Remove the filling from heat and let it cool to room temperature. Once cooled, gently toss in the blue cheese and crumbled bacon.

Line a baking sheet with a double layer of heavy-duty aluminum foil, ensuring it's large enough to wrap up and over the ends of the roast. (3 minutes)

Place the pork loin fat side down on a work surface. Season the inside lightly with salt and pepper, then evenly spread the cooled filling over the surface. Roll the pork loin up lengthwise, creating a tight cylinder. Secure it firmly with kitchen twine at 1-inch intervals.

Rub the outside of the pork loin with the remaining olive oil and season evenly with kosher salt. Heat a large, heavy skillet (large enough to hold the entire loin) over high heat until very hot. Sear the pork loin on all sides until deeply browned. (5 minutes)

Using tongs, transfer the seared roast to the center of the prepared foil. Sprinkle with the remaining rosemary and freshly ground black pepper.

Bring up the foil sides and create a tightly sealed packet, double-folding the top and ends to ensure no steam escapes during baking, but leaving some room for air circulation inside.

Bake the wrapped loin for 45 minutes, or until an instant-read meat thermometer inserted into the thickest part of the roast registers 130 degrees F (55 degrees C).

Remove the wrapped loin from the oven and let it rest, still wrapped in the foil, for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Carefully open the foil packet by cutting along the top fold with a sharp knife, allowing the steam to escape. Open the top of the foil packet completely. Slice the pork loin into 1/2-inch thick medallions and serve immediately.