Chard Pesto– Stuffed Pork Loin


Rachael Ray Every Day - - Recipe Index -

If you don't want to but­ter­fly the pork loin your­self, ask your butcher to do it for you. 7 large or 10 medium green Swiss chard leaves 1 cup fresh flat- leaf pars­ley leaves 5 tbsp. shelled pis­ta­chios 5 tbsp. grated Parme­san 2 tbsp. plus 2 tsp. chopped shal­lot 11/4 tsp. fresh lemon juice 1/2 cup plus 3 tbsp. EVOO 4 lb. pork loin roast 1 tbsp. veg­etable oil 1 large Fresno chile, thinly sliced

Pre­heat the oven to 400°. Cut the cen­ter stems from the chard. Coarsely chop enough stems to mea­sure 11/2 cups. Trans­fer to a food pro­ces­sor. (Dis­card the re­main­ing stems.) Thinly slice the chard leaves; trans­fer to a large bowl. To the pro­ces­sor, add the pars­ley, pis­ta­chios, cheese, shal­lot, and lemon juice; pulse un­til coarsely chopped. With the ma­chine run­ning, grad­u­ally add 1/2 cup EVOO. Sea­son the pesto with salt and pep­per. Trans­fer 3 tbsp. of the pesto to a small bowl. Whisk in 3 tbsp. EVOO to make the dress­ing. Cover and re­frig­er­ate the chard and dress­ing sep­a­rately.

Place the roast, fat-side down, on a work sur­face. Us­ing a sharp long knife, cut into 1 long side of the roast about 1/2 inch from the bot­tom. Con­tinue cut­ting, un­rolling the roast like a car­pet. Spread the re­main­ing pesto on top, leav­ing a 1-inch bor­der. Roll up the roast; us­ing kitchen twine, tie it in 6 places. Sea­son the out­side of the roast.

In a large roast­ing pan set over 2 stove­top burn­ers, heat the veg­etable oil over medi­umhigh. Add the roast. Cook, turn­ing of­ten, un­til browned, 5 to 10 min­utes. Trans­fer to the oven. Roast un­til an in­stantread ther­mome­ter reg­is­ters 145° when in­serted into the cen­ter, about 50 min­utes. Let rest for 15 min­utes. Cut the roast into 1/2-inch slices.

Toss the sliced chard, chile, and half the dress­ing; sea­son. Trans­fer to a plat­ter. Ar­range the roast on top. Driz­zle the re­main­ing dress­ing over the roast.

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