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1
Prepare a hot fire (450F) in a wood-fired grill.
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2
To make the brine, dissolve the salt and sugar in the water.
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3
Add the pork loin to the brine and refrigerate for 2 to 3 hours.
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4
Rinse the pork loin, pat dry with paper towels, and allow to come to room temperature.
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5
To make the stuffing, blanch the chard leaves in salted water for 1 minute, then immediately place in a bowl of ice water.
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6
Drain and dry the leaves on paper towels.
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7
Heat the 1/4 cup olive oil in a saute pan over medium heat and add the green garlic.
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8
Cook until soft, about 5 minutes, then add the fennel bulb and cook until the fennel is soft, about 7 minutes.
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9
Add the olives and wine.
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10
Cook until the wine is almost evaporated.
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11
Add the orange zest, parsley, fennel seed, and salt and pepper to taste.
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12
Set aside.
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13
Unroll the pork and trim off any fat.
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14
Slice the pork into thirds lengthwise, cutting to about 1/2 inch from all the way through.
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15
Open and lay the pork flat.
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16
Place plastic wrap over the pork and, using a flat meat pounder or small skillet, flatten to any even thickness of about 1/2 inch.
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17
Season lightly with salt and pepper.
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18
Lay the blanched chard leaves over the pork to create a lining.
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19
Spread the fennel stuffing mixture over the chard to within 1/2 inch of the edges.
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20
Roll the pork up jelly-roll style, starting with one long side, and secure every 2 inches with kitchen string.
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21
Lightly brush with olive oil and season well with salt and pepper.
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22
Place the pork on the grill and rotate until all sides are golden and lightly crisp, about 10 minutes.
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23
Move the roast to the side of the grill, away from direct heat.
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24
Cover and cook, turning the meat every 5 minutes or so, for 20 minutes, or until the roast is evenly golden and an instant-read thermometer inserted into the meat (not the stuffing) registers 145F.
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25
Transfer the meat to a carving board, tent loosely with aluminum foil, and let rest for 15 minutes.
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26
Remove the strings and cut the meat into 1/2-inch-thick rounds.
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27
Serve topped with the walnut sauce.
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28
Soak the bread in enough milk to cover.
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29
Add the mixture to a food processor along with the walnuts, garlic, and thyme.
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30
Pulse into a paste.
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31
Add salt and white pepper to taste.
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32
With the machine running, add the olive oil.
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33
Add milk as necessary to achieve a sauce-like consistency.
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34
Add red pepper flakes to taste.
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35
Use now, or cover and refrigerate for up to 1 week.
