Teresa's Recipes
Swiss Chard and Boursin Stuffed Pork Loin
Indulge in the savory delight of a Swiss Chard and Boursin Stuffed Pork Loin, where tender pork envelops a luscious filling of creamy Boursin cheese and vibrant Swiss chard. This elegant dish not only showcases the rich flavors of the ingredients but also offers a feast for the eyes, making it perfect for special occasions or a cozy family dinner. With roots in European culinary traditions, stuffing meats with flavorful fillings has been a time-honored technique, showcasing seasonal vegetables and local cheeses. Experience a bite of culinary history with every slice!
Ingredients
- 2 to 3 pounds, trimmed Pork loin
- 8 ounces Boursin cheese
- 4 cups, chopped Swiss chard
- 3 cloves, minced Garlic
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon, divided Salt
- 1/2 teaspoon, divided Black pepper
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Calories: 350
- Fat: 22g
- Carbs: 2g
- Protein: 34g
- Sodium: 650mg
- Sugar: 1g
Instructions
- Preheat the oven to 375°F (190°C).
- 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.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped Swiss chard to the skillet and cook until wilted, approximately 3-4 minutes. Remove from heat and let cool slightly.
- Spread the Boursin cheese evenly over the flattened pork loin, then layer the wilted Swiss chard mixture on top of the cheese.
- Roll up the pork loin tightly from one end to the other and secure it with kitchen twine at intervals to maintain its shape.
- Season the outside of the rolled pork loin with the remaining salt, pepper, and dried thyme, ensuring all sides are well-coated.
- Place the stuffed pork loin in a roasting pan and pour the chicken broth into the pan to create a flavorful base.
- Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
- 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.
- Slice the stuffed pork loin into medallions and serve with the pan juices drizzled over the top.
Tips
- For added flavor, consider marinating the pork loin in olive oil, garlic, and herbs for a few hours before stuffing.
- Feel free to experiment with other greens such as spinach or kale, or substitute Boursin cheese with other soft cheeses like goat cheese or cream cheese.