Fennel-And-Apple-Crusted Pork Loin

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3 slices (1/2-inch thick) rustic bread, torn

1/2 small, coarsely chopped fennel bulb

2 inches fennel fronds

1/2 cup coarsely chopped onion

1 coarsely chopped tart apple

1 tablespoon chopped fresh sage

1 tablespoon fresh thyme leaves

2 teaspoons kosher salt

Ground black pepper

2 tablespoons extra-virgin olive oil

3-lb., bone-in pork loin roast

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