Peppered Pork Pinwheels stuffed with Swiss Chard, Sun-Dried Tomatoes and Mozzarella

Makes 6 servings
Prep Time: 30 minutes
Cook Time: 35 to 45 minutes

For the filling:
1 tablespoon olive oil
1 large red onion, peeled and thinly sliced (about 1 cup)
2 pounds Swiss chard, washed, dried, stems removed, leaves torn (about 8 cups)
Salt and freshly ground pepper
2 ounces reduced fat, grated Mozzarella cheese (about 1/2 cup)
1 cup minced oil-packed sun-dried tomatoes, drained

For the pork:
2 (12 to 14-ounce) pork tenderloins, tri-flied
2 tablespoons Dijon style mustard
1 tablespoon olive oil

Place one tenderloin onto a cutting board with the thick end facing away from you. Place your free hand on top to steady. Starting at the thick end and working horizontally, use a sharp knife to cut a slit about ¾ of the way through the bottom third of the meat, from right to left. Do not cut all the way through, leave attached. Open the tenderloin. Cut a slit from the center of the meat, from right to left again, ¾ of the way through toward the thick half. Do not cut all the way through. Open up the flap. You will have 1 large piece of meat. Repeat with the second tenderloin. Invert the second tenderloin, so that the thin end is placed next to the thick end, and overlaps slightly. Cover with plastic wrap. Use a meat mallet to pound the meat to an even thickness of about 1/2-inch. The two overlapping tri-flied tenderloins will yield a rectangular piece of meat about 10-inches by 12-inches. Place the cutting board, with the tenderloin covered with plastic, into the refrigerator to chill for at least 15 minutes.

Heat the olive oil in a large skillet over medium high heat. Add the onion and cook until soft, about 3 to 4 minutes. Add half of the Swiss chard. Cook until wilted, about 4 to 5 minutes. Add the remaining Swiss chard and cook until wilted, about 5 minutes more. Season with salt and pepper. Cool to room temperature.

Remove the tenderloin from the refrigerator. Sprinkle the mozzarella cheese over the meat. Cover with the Swiss chard mixture. Top with sun dried-tomatoes. Carefully roll up the tenderloin around the filling. Secure with toothpicks.

Preheat the oven to 350 degrees. Brush with mustard, and coat generously with pepper. Place 1 more tablespoon olive oil in the skillet over medium high heat. Brown the pork tenderloin roll, beginning seam side down, on all sides until golden, about 5 minutes total. Place the pork roll into a baking dish. Bake until the meat is still moist and the juices are clear, about 35 to 45 minutes.

To serve, remove the toothpicks from the roll. Cut into 1 ½-inch slices.