Mushroom and Swiss Chard Rolled Pork Loin

Ingredients

• 5 ml (1 tsp)olive oil
• 1onion, sliced and quartered
• 2 clovesgarlic, minced
• 1.25 ml (¼ tsp)salt
• 0.6 ml (⅛ tsp)ground black pepper
• 227 g (8 oz)fresh mushrooms, cleaned and sliced
• 120 ml (½ cup)dry white wine, such as Sauvignon Blanc or Chardonnay
• 30 ml (2 tbsp)wholegrain mustard
• 15 ml (1 tbsp)fresh parsley, chopped
• 3.75 ml (¾ tsp)fresh thyme, chopped
• 1.25 ml (¼ tsp)salt
• 0.6 ml (⅛ tsp)ground black pepper
• 1.36 kg (3 lb)pork loin
• 1 bunch (5–6 leaves)Swiss chard, stalks removed
• As neededkitchen twine, for securing the roll

Instructions

1. 1

   Cook the aromatics

   For the stuffing, heat the oil in a non-stick frying pan over medium heat. Add the onion, garlic, 1.25 ml (¼ tsp) salt and 0.6 ml (⅛ tsp) pepper. Cook for 3–5 minutes, until the onion begins to soften.

2. 2

   Brown the mushrooms

   Add the mushrooms and cook, stirring often, for 5–7 minutes, until the onion begins to caramelise.

3. 3

   Reduce the wine

   Pour in the wine gradually, scraping up the browned bits from the pan. Stir in the mustard, bring to a simmer and cook for 7–10 minutes, until most of the liquid has evaporated.

4. 4

   Cool the filling

   Transfer the mushroom mixture to a bowl and let it cool slightly while you prepare the pork.

5. 5

   Mix the herb rub

   In a small bowl, mix the parsley and thyme with the remaining 1.25 ml (¼ tsp) salt and 0.6 ml (⅛ tsp) pepper. Set aside.

6. 6

   Heat the oven

   Preheat the oven to 220°C (425°F).

7. 7

   Butterfly the pork

   To open the loin in thirds, make a cut lengthways about one-third of the way down from the top, stopping before you cut all the way through. Fold that section back to expose the centre. Starting where the first cut ended, slice in the opposite direction through the bottom two-thirds of the roast, dividing it into two layers.

8. 8

   Even the thickness

   If needed, pound the opened pork until it is an even thickness.

9. 9

   Add the filling

   Lay the Swiss chard leaves over the butterflied pork, then spread the mushroom mixture evenly over them.

10. 10

    Roll and tie

    Starting at a short end, roll the loin tightly. Tie it in three places with kitchen twine.

11. 11

    Season the roll

    Rub the herb mixture over the outside of the rolled loin. Place it on a roasting rack in a baking dish lined with aluminium foil.

12. 12

    Roast the pork

    Roast for 30 minutes, then rotate the pan and roast for another 30 minutes. If the pork begins to darken too much, loosely cover it with aluminium foil.

13. 13

    Check the temperature

    After 60 minutes, insert a thermometer into the centre of the roll. The pork is done when it reaches 71°C (160°F). If necessary, return it to the oven for a further 15–20 minutes.

14. 14

    Rest and slice

    Once the pork reaches 71°C (160°F), take it out of the oven and rest it for 10 minutes before slicing and serving.

What is rolled pork loin?

Rolled pork loin is a roast opened out, filled, rolled back up and tied before cooking. This American-style version pairs pork with mushrooms, Swiss chard and herbs for a savoury, neatly sliced centrepiece.

The mushroom filling is cooked down with wine and mustard before it goes into the meat. That step concentrates its flavour and helps keep the filling from being overly wet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 61g protein, 5g carbs, 11g fat.

The pork loin supplies most of the protein, while the onion, mushrooms and wine contribute a small amount of carbohydrate. Olive oil and the pork contribute fat; serve with vegetables and a modest portion of potatoes or bread for a balanced plate.

Build flavour in the filling

Onion and garlic: soften these first so they start to sweeten before the mushrooms go into the pan.

Mushrooms and wine: cook the mushrooms until the onions begin to caramelise, then simmer the wine until most of it has evaporated. Stirring and scraping the pan brings the browned bits into the filling.

Mustard: wholegrain mustard adds a tangy note and texture to the mushroom mixture.

Butterfly the loin carefully

The two lengthways cuts open the loin in layers while leaving the sections joined, so it can be spread out and rolled again. Work slowly and keep the cuts parallel to the board rather than cutting through the meat.

Even thickness: if one part of the opened loin is much thicker than another, pound it gently until it is more even. This helps the roll cook more consistently.

Keep the filling in place

Chard layer: remove the stalks and lay the leaves over the opened pork before adding the mushrooms. The leaves form a layer between the meat and filling.

Tight roll: roll from a short end and tie the loin in three places. Secure ties help the roast hold its shape as it cooks and make it easier to slice.

Roast to temperature

The recipe roasts the loin at 220°C (425°F), rotating the pan after 30 minutes and checking the centre after 60 minutes. If the outside is darkening too quickly, loosely tent it with foil.

Use a thermometer in the centre of the roll to check for 71°C (160°F). If it has not reached that temperature, return it to the oven for 15–20 minutes and check again.

Rest before slicing

Rest the roast for 10 minutes after taking it out of the oven. This gives the rolled meat time to settle, making it easier to cut clean slices without the filling slipping out.

Slice across the roll so each portion shows the layers of pork, chard and mushroom stuffing. Remove the twine as you carve or before serving.

What to serve alongside

Pair the slices with roast potatoes, mashed potatoes or crusty bread to make a more substantial meal. The mild, earthy filling also works well with simply cooked green vegetables.

Keep any side dishes straightforward so the mushroom, mustard and herb flavours remain prominent.

Recipe notes & tips

• Let the mushroom mixture cool slightly before spreading it over the chard.
• Use a sharp knife and make the butterfly cuts gradually to avoid cutting through the loin.
• Pound thicker areas gently if the opened pork is uneven.
• Tie the roll firmly in three places so it keeps its shape.
• Check the temperature at the centre of the roll rather than judging doneness by the outside.
• Rest the roast for the full 10 minutes before slicing.

Variations

• Change the herbs: use another chopped fresh herb in place of some of the parsley or thyme.
• Try another wine: use a different dry white wine in the same amount.
• Add a stronger mustard note: use a slightly more generous coating of wholegrain mustard in the filling.
• Use baby chard: choose tender leaves and remove any firm stalks before layering them on the pork.

Common mistakes to avoid

• Cutting through the loin: stop short on each butterfly cut so the sections stay connected.
• Wet filling: simmer the wine mixture until most of its liquid has evaporated before assembling.
• Uneven thickness: gently pound thicker areas so the opened loin cooks more consistently.
• Loose tying: secure the roll in three places to help it hold together for roasting and slicing.
• Guessing doneness: check the centre with a thermometer and roast until it reaches 71°C (160°F).
• Slicing too soon: rest the cooked pork for 10 minutes before carving.

How to store

Refrigerate leftover pork in a covered container for up to 3 days. Reheat slices gently in the oven or microwave until hot throughout, taking care not to dry them out.

Frequently asked questions