BBQ pork loin stuffed with chard

As is a theme in much of my cooking with chard, I tend to mask its ever presence with meat of some kind.

Usually pork.

This time I used pork.

Big surprise!

This is a recipe adapted from the fine couple over at White on Rice and you should really check them out, too, because they have a lot of amazing recipes and silliness.

BBQ Pork Loin Stuffed w/ Swiss Chard
Adapted from the pages of White on Rice Couple

Serves 3

Ingredients
3 Boneless Pork Loin Chops (or similar cut (@ 1″ thick). Ask your butcher to slice pockets into the chops for you. They'll do a better job with their fancy sharp knives and skills.

Marinade Ingredients:
2 T Garlic (crushed)
½ T Sugar
½ t Salt
1 t Ground cumin
2 T Soy sauce
1 t Sesame oil
½ cup Grapeseed oil

Stuffing Ingredients:

7 Large chard leaves, ribboned and stems removed
2-3 cloves Garlic, crushed
2 Shallots, diced
1 cup Pineapple, diced
1 T Grapeseed oil
1 T Sesame oil
Sea salt
Fresh cracked black pepper

To make

Preheat BBQ for direct grilling

Combine marinade ingredients, then marinade pork for 30 min.

Bring pot of water to boil, add sea salt to taste, then boil swiss chard for 3-5 minutes. Drain, place in a ice bath until cool, then drain again. Squeeze out the excess water.

Heat grapeseed oil in pan over medium-high heat, add garlic and shallots and sauté for 1-2 minutes. Add chard and sesame oil, sauté for another minute or so, then add the pineapple. Remove from heat and season with sea salt and pepper. Let it cool a bit.

Remove pork from marinade. Stuff with chard mixture, then place on a pre-heated BBQ. Grill for about 4-5 minutes on each side, controlling BBQ heat so it isn’t scorchingly hot. Remove from the grill & eat with grilled corn on the cob and a giant salad from your garden greens that are running amok.

Good eating, chard lovers and chard fearful alike.