Skip to content
Chard and Roasted Red Pepper Stuffed Pork Loin

Chard and Roasted Red Pepper Stuffed Pork Loin

Chard and Roasted Red Pepper Stuffed Pork Loin

This pork roast is delicious and very easy to make for a family or guests.  We enjoyed it with the Beckmen Cuvee Le Bec as I really like a light bodied red with pork. Swiss chard is a wonderful spring time ingredient often found at your local supermarket or farmer's market. 

Serves 6


  • 1  3 pound pork loin roast
  • 2   tablespoons olive oil
  • 4  large stalks Swiss chard, cleaned and ribs removed
  • 1/2  cup diced roasted red pepper from a jar or prepared fresh
  • 1/2  cup sweet onion, finely chopped
  • 3   plump garlic cloves, minced
  • 2  tablespoons dry white wine
  • 1/4  teaspoon fennel pollen
  • Salt and pepper
  • 1/4  teaspoon red pepper flakes
  • 1/2  teaspoon fennel seeds, roughly crushed
  • 1/2  teaspoon peppercorns, roughly crushed
  • Butcher’s to tie roast


  1. Chop the chard leaves and ribs.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the onion, garlic and salt and pepper to taste. Cook stirring until onion begins to soften. Add the wine and red pepper flakes. Add the chard and cook until wilted.  Mix in the roasted red pepper and fennel pollen.  Set mixture aside.
  4.  Center a rack in the oven and preheat to 375 degrees
  5.  On a cutting board, put the pork loin flat side up.  With a sharp knife, make a  cut long wise without cutting all the way through to make pocket for the stuffing.
  6. Open the roast like a book and spoon the chard stuffing onto it.  Tie the roast with the twine at intervals, tucking in any stuffing that comes out.
  7.  Rub the roast with the crushed fennel and crushed peppercorns with and additional 1/2 teaspoon of salt.
  8.  Place roast fat side up in a roasting pan or large cast-iron skillet and roast in the oven.  Roast until a thermometer reads 150 degrees.  This will take about 50 minutes.  Remove and tent with foil.  Let the roast rest for at least 15 minutes before carving.


This recipe has been contributed by Nanette Berning-Pate, Culinary Professional

Previous article Beef Bulgogi Recipe
Next article Vegan King Oyster Mushroom Ragu