Mushroom and Swiss Chard Rolled Pork Loin
Making an elegant rolled pork loin is easier than you would think!
Servings: 6 people
Calories: 383kcal
Ingredients
For the Stuffing
- 1 teaspoon olive oil
- 1 onion, sliced and quartered
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 8 oz fresh mushrooms, cleaned and sliced
- ½ cup dry white wine (like Sauvignon Blanc or Chardonnay)
- 2 tablespoon whole grain mustard
For the Herb Rub
- 1 tablespoon fresh parsley, chopped
- ¾ teaspoon fresh thyme, chopped
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Meat
- 3 lb pork loin
- 1 bunch Swiss Chard (5-6 leaves), stalks removed
- Kitchen twine (for securing the roll)
Instructions
For the Stuffing
- 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.
For the Herb Rub
- Mix the herbs together in a small bowl with salt and pepper. Set aside.
For the Meat
- 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, ⅓ 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 ⅔ 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.
Notes
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.
Nutrition
Calories: 383kcal | Carbohydrates: 4.5g | Protein: 60.9g | Fat: 10.6g | Saturated Fat: 3.1g | Cholesterol: 166mg | Sodium: 316mg | Fiber: 1g | Sugar: 1.6g