Mushrooms sauteed in wine and mustard pairs perfectly with sweet Swiss chard in this Rolled Pork Loin Roast.
If you’ve never served a rolled pork loin, this Christmas might just be the time to do it!
How To Butterfly A Pork Loin
While it may look intimidating, the technique to butterfly a loin just takes caution, not brain surgery. If the layers aren’t exact, no one is going to notice.
Just don’t cut through the opposite side!
The goal here is to turn this hunk of meat into a long flat piece of meat.
Think about a letter you would receive in the mail. The 8.5×11 piece of paper is typically folded into thirds. Now, image this pork loin is that folded piece of paper. You just have to make the cuts to get it to unfold.
First – You will be slicing the long side of the loin. Your first cut needs to be about 1/3 of the way down the side. Slice through until you have only a small strip of meat that will hold the top layer to the rest of the meat when you fold it back.
Second – Turn the meat 180 degrees. Now you are slicing into the bottom 2/3 of the meat, starting from where you stopped your last cut, but cutting in the opposite direction. Again, stop before you cut all the way through.
Two cuts, and your meat folds open like that long Christmas letter you look forward to receiving from your best friend!
If your layers are less even in thickness than you would like, you can always pound them to uniform thickness using a meat mallet or rolling pin. (It’s a good way to get out some of that end of December stress!)
For a different method to butterfly a pork loin check out this recipe.
How To Make A Rolled Pork Loin
After you butterfly your pork loin, you simply distribute your filling in a nice even layer onto your, now flat and stress free, pork loin.
Roll that baby up nice and tight!
You will want to have three strips of kitchen twine handy to tie the roll so it doesn’t spring open and disturb the beautifully stuffed roll that you’ve created.
Once your pork loin is stuffed, rolled, and tied, the oven does the rest with a nice roasting.
Making Rolled Pork Loin Ahead Of Time
Here’s a bonus!
You could do all the work for this rolled pork loin a day ahead of time!
Just cover and refrigerate the loin after you roll (and tie) it. The next morning, simple bring it to room temperature on the counter for 2 hours before roasting. (It might take slightly longer to cook if it comes straight from the fridge, since it’s cooking from cold rather than room temp. Just keep testing it with a thermometer looking for that magic 160 degrees!)
Making an elegant rolled pork loin is easier than you would think!
- 1 tsp olive oil
- 1 onion, sliced and quartered
- 2 garlic cloves, minced
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 8 oz fresh mushrooms, cleaned and sliced
- 1/2 cup dry white wine (like Sauvignon Blanc or Chardonnay)
- 2 Tbsp whole grain mustard
- 1 Tbsp fresh parsley, chopped
- 3/4 tsp fresh thyme, chopped
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 3 lb pork loin
- 1 bunch Swiss Chard (5-6 leaves), stalks removed
- Kitchen twine (for securing the roll)
Heat oil in a nonstick skillet over medium heat. Add the onion, garlic, salt, and pepper. Sauté, until the onions begins to soften (3-5 min).
Add the mushrooms and cook, stirring frequently, until the onions begin to caramelize (5-7 min).
Slowly stir in wine, scraping bottom of skillet to loosen any browned bits. Mix in the mustard. Bring the mixture to a simmer and cook until most of the liquid has evaporated, (7-10 min).
Transfer the mushroom mixture to a bowl and let it cool slightly while preparing the meat.
Mix the herbs together in a small bowl with salt and pepper. Set aside.
Preheat your oven to 425F.
- To butterfly the loin, you will make a C cut so that the loin folds open in thirds like a letter. Slice the length of the loin, 1/3 of the way down from the top. Stop before cutting all the way through, so you leave a section of meat connected. Fold the section you just cut back, to expose the center of the loin. Then, starting where you finished your previous cut, cut in the opposite direction to slice the bottom 2/3 of the roast in two layers. (See pictures above.)
- If necessary, pound the meat out to an even thickness.
Lay the de-veined Swiss chard leaves over the butterflied pork and evenly distribute mushroom mixture over the leaves.
From the short end, roll the loin tightly. Tie the roll in three places with kitchen twine.
Rub the entire, rolled pork loin with the herb rub and place it on a roasting rack in an aluminum foil-lined baking dish.
Roast for 30 minutes. Rotate the pan and continue roasting for an additional 30 minutes. (If the meat begins to darken too much, tent it loosely with aluminum foil.)
After 60 mintues, check the temperature of the loin by inserting a thermometer into the center of the roll, the meat is done when the internal temperature has reached 160F.
If necessary, return the roast to the oven to cook for another 15-20 minutes.
When the meat has reached 160F, remove the roll from the oven. Let the meat rest for 10 minutes before slicing and serving.
The pork roll can be made ahead of time and refrigerated overnight. Let the roll come to room temperature for 1-2 hours on the counter before roasting as directed. If the roast is cool when it goes into the oven, roasting time may be slightly longer.
This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first made it, but we’ve left the original images here as a fun throwback and shout out to how far we’ve come. Enjoy!