Mushroom and Swiss Chard Rolled Pork Loin

Making an elegant rolled pork loin is easier than you would think!

📝 Ingredients

• 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))

👨‍🍳 Instructions

1. 1--- For the Stuffing ---
2. 2Heat 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).
3. 3Add the mushrooms and cook, stirring frequently, until the onions begin to caramelize (5-7 min).
4. 4Slowly 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).
5. 5Transfer the mushroom mixture to a bowl and let it cool slightly while preparing the meat.
6. 6--- For the Herb Rub ---
7. 7Mix the herbs together in a small bowl with salt and pepper. Set aside.
8. 8--- For the Meat ---
9. 9Preheat your oven to 425F.
10. 10To 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.)
11. 11If necessary, pound the meat out to an even thickness.
12. 12Lay the de-veined Swiss chard leaves over the butterflied pork and evenly distribute mushroom mixture over the leaves.
13. 13From the short end, roll the loin tightly. Tie the roll in three places with kitchen twine.
14. 14Rub the entire, rolled pork loin with the herb rub and place it on a roasting rack in an aluminum foil-lined baking dish.
15. 15Roast 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.)
16. 16After 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.
17. 17If necessary, return the roast to the oven to cook for another 15-20 minutes.
18. 18When the meat has reached 160F, remove the roll from the oven. Let the meat rest for 10 minutes before slicing and serving.