Chard & Gruyere Stuffed Pork Tenderloin
Prep Time: 30 minutes
Cook Time: 25 minutes
1Good Nature® Pork Tenderloin, butterflied & flattened to a 6” width
4 tbspolive oil, divided
1 smallyellow onion, chopped
2 clovesgarlic, minced
1 bunchswiss chard (9 to 12 oz), chopped
1 ½ tspkosher salt, divided
½ tspfreshly ground black pepper, divided
1 cupgruyere, grated
8shallots, peeled & halved
8 sprigsfresh thyme
Preheat oven to 400°F.
In a large ovenproof skillet over medium heat, sauté half of the olive oil and the onion; cook until softened, stirring often, 6 to 7 minutes. Add the garlic and cook an additional minute. Stir in the chard and cook until wilted. Season with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
Arrange half the chard mixture down the center of the pork and top with the cheese. Place the remaining chard on top of the cheese and fold the sides of the pork over the filling. With cotton twine, tie the ends and the middle of the pork to keep it rolled.
Heat the remaining oil in the skillet and add the pork and shallots, turning the shallots to coat in oil. Sprinkle the pork with the remaining salt and pepper. Brown pork on all sides, about 8 minutes, turning carefully to keep it together.
Add the thyme to the pan and transfer to the oven. Bake 10 to 12 minutes or until pork is cooked to 145°F on a thermometer (be sure not to temp the filling). Remove pork to a cutting board and let rest for 5 minutes. If the shallots are not soft, return the skillet to the oven and continue roasting until they soften, another 5 minutes. Toss the shallots with the thyme and discard the woody branches.
To serve, slice the tenderloin and serve with the shallots.