Stuffed Pork Loin with Swiss Chard, Pine Nuts & Raisins

Tina Ruggiero

On Sunday, when everyone is pre-occupied with homework, watching the Big Game, or tackling chores, I like to cook a big meal. Inevitably, we’ll have a visitor, but I also like knowing I’ll have leftovers for the coming week. This is one of my favorite Sunday recipes. It looks impressive yet takes little skill. Best of all, pork tenderloin is an excellent source of protein and, once for ounce, has less fat than a chicken breast. Each serving is a good source of B vitamins and the minerals zinc and phosphorous.

Yield: 12 servings
Time: 1 hour 30 minutes

INGREDIENTS

  • 3 Tbsp. vegetable oil, divided
  • 1shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • ½ tsp. fresh thyme leaves
  • 4 leaves Swiss chard, finely sliced
  • 1 roasted red pepper, finely chopped
  • 2 Tbsp. pine nuts, roughly chopped
  • ¼ cup raisins, roughly chopped
  • ¼ cup breadcrumbs
  • 1 oz. Parmigiano Reggiano, finely grated
  • 1 egg
  • 3 lb. pork loin, butterflied for stuffing and rolling

DIRECTIONS

Preheat oven to 375ºF. Heat a large sauté pan over medium-high heat. Add 1 Tbsp. vegetable oil and the shallot. Sauté until golden, about 5 minutes then add the garlic and thyme. Cook an additional 30 seconds until aromatic. Add the Swiss chard and cook until softened about 3 minutes. If the Swiss chard is tough, add a splash of water to the pan to soften it. Season with salt and pepper. Transfer the Swiss chard mixture to a bowl and add the roasted red pepper, pine nuts, raisins, breadcrumbs and Parmigiano. Taste the mixture and adjust seasoning with salt and pepper. Stir in the egg.

Unroll the pork loin. Season the inside with salt and pepper. Spread the filling across the pork loin. Roll the pork loin back up and place the seam side down. Using butcher’s twine, tie the pork at 2 inch intervals. Season the outside with salt and pepper.

Heat a large oven-proof sauté pan over medium-high heat. Add the remaining 2 Tbsp. vegetable oil to coat the bottom of the pan. Place the pork loin in the pan and brown on all sides. Transfer the pan to the oven and cook until an instant read thermometer reads 150ºF, approximately 50 – 55 minutes. Let rest for 10 minutes before slicing.

TINA’S TIP

If you don’t have raisins and Swiss chard, play with different dried fruits like apricots or other hearty greens like kale or collards. If you have leftovers, this pork loin, thinly sliced, makes fantastic sandwich the next day!

  • Calories per 5-ounce serving: 156
  • Protein: 24 grams
  • Total fat: 16 grams
  • Carbohydrates: 8 grams
  • Sodium: 530 mg
  • Fiber: 1 gram
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