Rainbow Chard Stuffed Pork Tenderloin Roast – – Rainbow Chard Stuffed Pork Tenderloin Roast: pork (tenderloin), bacon (diced), onion (diced), garlic (smashed and chopped), chard (washed, center vein removed, chopped to 2" pieces), salt and black pepper (to taste), red pepper flakes, egg (beaten), Panko breadcrumbs, Parmesan cheese, Pan Sauce : olive oil, garlic (smashed and minced), flour, chicken broth, salt and pepper (to taste), Rainbow Chard Stuffed Pork Tenderloin Roast: Heat a heavy pot and cook the bacon to render the fat and just start to brown. Add the onions and cook over medium heat until tender. Add the garlic and cook for 30 seconds, then add the chard, red pepper flakes, salt and pepper. Cook over medium heat, stirring constantly until the chard is cooked through. Set aside to cool.; In a bowl, beat the egg and add the bread crumbs and Parmesan cheese. Mix completely, then add the cooled chard mixture. Incorporate completely.; Place the pork on a cutting board and remove any fat and silver skin. Butterfly the tenderloin by at least thirds, with two cuts. Lay it out on the board, over with plastic wrap and pound with a meat mallet.; Spread the stuffing all along one side of the pounded pork. Salt and pepper the meat as well. Roll the meat over the stuffing to form a log. Tie with kitchen string. Salt and pepper to taste. Add a little oil, in a skillet and brown on all sides, then place in a baking dish.
Roast in a 350 degree F oven for 45 minutes until cooked through and registers 170 F with a meat thermometer.; Pan Sauce : Use the same skillet that the pork roll was browned in and add the olive oil. Toss the garlic in the pan a minute, then add the flour. Make a roux by browning the oil, garlic and four mixture over medium heat. Add the chicken broth and bring to a boil. stir constantly. When it thickens, adjust the seasoning.
Remove the ties and carve the pork roll into 1" thick wheels. With tube pasta and a bright green vegetable on the plate, lay the pork wheels over the pasta, then top with the pan sauce.; –