Swiss Chard and Boursin Stuffed Pork Loin

Ingredients

• Pork loin (2 to 3 pounds, trimmed)
• Boursin cheese (8 ounces)
• Swiss chard (4 cups, chopped)
• Garlic (3 cloves, minced)
• Olive oil (2 tablespoons)
• Chicken broth (1 cup)
• Dried thyme (1 teaspoon)
• Salt (1 teaspoon, divided)
• Black pepper (1/2 teaspoon, divided)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Butterfly the pork loin by making a lengthwise cut down the center, ensuring not to cut all the way through. Open it up and flatten it with a meat mallet to achieve an even thickness.
3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the chopped Swiss chard to the skillet and cook until wilted, approximately 3-4 minutes. Remove from heat and let cool slightly.
5. Spread the Boursin cheese evenly over the flattened pork loin, then layer the wilted Swiss chard mixture on top of the cheese.
6. Roll up the pork loin tightly from one end to the other and secure it with kitchen twine at intervals to maintain its shape.
7. Season the outside of the rolled pork loin with the remaining salt, pepper, and dried thyme, ensuring all sides are well-coated.
8. Place the stuffed pork loin in a roasting pan and pour the chicken broth into the pan to create a flavorful base.
9. Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
10. Once cooked, remove from the oven and let the pork loin rest for at least 10 minutes before slicing to allow the juices to redistribute.
11. Slice the stuffed pork loin into medallions and serve with the pan juices drizzled over the top.