Swiss Chard and Herbs Stuffed Pork Loin

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Swiss Chard and Herbs Stuffed Pork Loin

Here is another great recipe for the Big Green Egg! This cooked much faster on the Egg but was extremely moist and delicious. I even made a little gravy on the Egg too.. I just love gravy,.


  • 4 cups Swiss Chard, rinsed and chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 1/2 teaspoon sea salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • 1 boneless pork loin roast, about 4 pounds, trimmed of fat
  • 1 tablespoon fresh sage, chopped or 1 teaspoon dried
  • 2 tablespoons fresh parsley, chopped or 1 1/2 teaspoon dried
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • Special Equipment - Kitchen Twine


  1. Heat the Big Green Egg to 400 degrees.

  2. Take the swiss chard and after you rinse and chop press with a paper towel to release all water.

  3. Heat a large saute pan over medium heat. Add in olive oil and once heated add in swiss chard, cover and steam until wilted, 3 to 4 minutes. Uncover then add garlic, and season 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Cook, stirring often, for 3 to 4 minutes more.

  4. Remove from heat and let cool. Squeeze the swiss chard gently with a paper towel to remove excess liquid place in a bowl then combine in sage, parsley and thyme. Set aside

  5. Now it is time to butterfly your pork loin! Lay the loin on a clean cutting board. Using a sharp chefs knife begin at one end of the pork loin about an inch away from the cutting board, cut horizontal down the loin about one inch deep.As you begin to cut from one end of the loin to the other, gently pull back the pork with your free hand. After your first cut start at the top again and slice deeper in the pork loin and continue pulling the loin back. This will keep the pork flat as you open the loin. Repeat the process until the loin is fully open flat on your board.

  6. Season both sides of the pork loin with salt and pepper.

  7. Take the swiss chard and herbs and spread in the pork loin. Leaving about 1/2 inch on each side. Roll loin and take the last roll and keep on the bottom. Wrap loin with twine.

  8. Open your egg and place the pork loin, cover and roll every 10 minutes. Remove from Egg when the internal temperature reaches 140 degrees. Set on a platter and tent with foil for 10 minutes. You have time to make your favorite gravy! Slice on the diagonal and enjoy!

  9. This recipes goes great with a selection of grilled vegetables.

  10. About the Pork Loin! The loin, or the upper back section of the pig between the shoulder and the leg, is one of the most tender cuts of pork. The long, thin pork center loin is sometimes sliced into boneless chops.

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