Pork Loin Stuffed with Greens & Garlic
- 4 cups chopped Swiss chard
- 2 Tbs. olive oil
- 6 garlic cloves, minced
- Salt and freshly ground pepper, to taste
- 1 boneless pork loin roast, about 7 lb., trimmed of fat
- 2 Tbs. minced fresh sage or 1 Tbs. dried
- Wood chips or chunks, soaked for 30 minutes and drained
For a gas grill: Preheat on medium-high heat. Keep one burner on medium-high, turn off the other burner(s) and place a drip pan below the rack on the cool side.
Meanwhile, wash the chard and with its rinsing water still clinging to it, put it in a large fry pan over medium heat, cover and steam until wilted, 3 to 4 minutes. Uncover, add the olive oil, two-thirds of the garlic, and season with salt and pepper. Cook, stirring often, for 3 to 4 minutes more. Remove from the heat and let cool. Squeeze the chard gently to remove excess liquid.
Cut the pork loin lengthwise into 2 equal pieces. Place the pork loin halves, cut sides up, on a work surface, and season with salt and pepper. Arrange the chopped chard down the center of one piece and cover with the other piece, cut side down. Tie in 4 or 5 places with kitchen twine to make a cylindrical roast. Rub the outside of the roast with the remaining garlic. Rub with salt, pepper and the sage.
Sprinkle the wood chips on the coals, or add in a perforated foil packet to a gas grill. Arrange the roast in the center of the grill over the drip pan. Cover the grill and cook, maintaining the heat at medium-high, for 1 hour, adding more coals as needed. Check for doneness by cutting into the center of the roast or testing with an instant-read thermometer. The pork should be slightly pink at the center and still juicy, and the internal temperature should register 150°F. Continue cooking as needed.
Transfer the pork to a platter, cover loosely with aluminum foil and let rest for 10 minutes. Cut into slices and serve immediately. Serves 8 to 10.
Adapted from The Williams-Sonoma Cookbook, Edited by Chuck Williams (Free Press, 2008).