Lemon-Thyme Pork Roast with Rainbow Chard and Balsamic Glaze

Lemon-Thyme Pork Roast with Rainbow Chard and Balsamic Glaze

This is what happens when a colorful bunch of rainbow chard catches my eye at the grocery store!  It ends up in the cart, then I start to do mental gymnastics in effort to come up with an idea for how to cook it.  I’m sure it looks bizarre to the other shoppers, me standing there, scratching my head, eyes rolled upward while I go over the possibilities.  Don’t most people already have an idea of what they want to cook for dinner?  Whatever I had in mind for dinner that night went out the door because of that beautiful bunch of chard.

I already knew that raisins were good friends with chard, and that pork likes to party with both of them.  Rather than cook the greens as a side dish, I thought I would satisfy my weird obsession for using big knives by opening up a pork loin roast and stuffing it with chard, raisins, wild rice, and pine nuts.   For additional depth of flavor, a tangy lemon-thyme marinade and slightly sweet balsamic glaze would round the whole thing out.

This dish is labor intensive and can be tricky if you aren’t familiar with cutting a pork roast into a flat piece.  To make it easier, a butcher can do that part for you. Good quality wine can be found in small Tetra packs which is ideal for cooking.  They can be sealed off and saved for another recipe.  Keep the big bottles of the really good stuff for drinking!

Marinade

4 to 5 pounds pork loin roast

1/3 cup extra virgin olive oil

1/3 cup lemon juice

1/3 cup dry white wine

1 TBSP Dijon mustard

1 TBSP garlic

small bunch fresh thyme

Cut the pork loin roast so that it lays flat.  Pound it between sheets of plastic wrap with a meat mallet to help flatten it, if needed.  Combine the olive oil, lemon juice, wine, Dijon, garlic, and thyme in a shallow, flat container.   Marinade the pork, covered and refrigerated, for up to 8 hours, turning the meat often to coat.

Stuffing

2 ounces wild rice

1  1/2  cup chicken stock, divided

1 ounce pine nuts

1/2 cup jumbo raisins

1 TBSP extra virgin olive oil

1/2 onion, diced small

8 cups (2 bunches) rainbow or Swiss chard, stems removed and leaves coarsely chopped

1 large egg, beaten

2 tsp balsamic vinegar

salt and pepper

Bring  1 1/4 cups chicken stock to a boil, add the wild rice, reduce to a simmer, cover with a lid.  Cook until the rice is just tender, 40 to 45 minutes.  It should still have a slight bite to it, not mushy.  Drain excess stock and set rice aside in a mixing bowl to cool.

Soak raisins in hot water until they begin to plump, about 5 minutes.  Drain and set aside with the rice.

Toast the pine nuts in a small dry pan on the stove top over medium low heat until they turn slightly golden.  Remove from heat as soon as they are toasted and set aside with the rice.

In a large saute pan, heat the olive oil over medium high heat and cook the onions until translucent, about 5 minutes.  Add the chard and 1/4 cup of chicken stock.  Cover the pan with a lid and cook until the chard becomes tender, about 10 minutes.  Drain the chard of any excess liquid.

Combine the cooled chard, rice, pine nuts, and raisins with the egg and balsamic vinegar.  Season to taste with salt and pepper.

Pat the pork roast dry and lay flat on a cutting board.  Season both sides with salt and pepper.  Cover the pork with the stuffing mixture.  Roll up like a jelly roll and tie with butcher’s twine to secure.

Heat the oven to 350 degrees.

Sear the rolled roast on all sides in a large saute pan over medium-high heat with some olive oil.  Place the roast on a broiler pan and roast in the oven for 1 1/2 to 2 hours until the roast reaches an internal temperature of 140 degrees.  Cover with foil and let rest for 10 minutes before slicing.

Balsamic Glaze

1 cup chicken stock

1 cup dry white wine

1/2 cup balsamic vinegar

1 TBSP honey

2 TBSP unsalted butter

While the roast is in the oven, deglaze the saute pan used to brown the roast over high heat with chicken stock.  Add the white wine, balsamic vinegar, and honey.  Reduce the sauce over high heat until thick.  Remove from the heat and swirl in the butter.  For additional flavor, add the pan drippings from the roast when it comes out of the oven.

Serve the sliced pork with a drizzle of balsamic glaze.