Name: Pan-Seared Pork Loin with Greens and Bacon
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 6 slices thick-cut hickory-smoked bacon (about 6 ounces), cut into 1/4-inch pieces; 2 bunches Swiss chard (about 1 1/2 pounds), stems finely chopped and leaves roughly chopped, separated; 1 tablespoon fresh thyme leaves, roughly chopped; 4 cloves garlic, minced; 2 shallots, minced; Kosher salt and freshly ground black pepper; 1 pound baby spinach; 3 tablespoons all-purpose flour; 2 1/4 cups half-and-half; 4 tablespoons (1/2 stick) unsalted butter; 1 1/2 cups panko breadcrumbs; 1 tablespoon Dijon mustard; 1/4 teaspoon cayenne pepper; Kosher salt and freshly ground black pepper; 1 boneless pork loin; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 4 tablespoons (1/2 stick) unsalted butter; 4 sprigs fresh thyme; 2 cloves garlic

Directions

Watch how to make this recipe.

For the greens and bacon: Position an oven rack in the bottom third of the oven and preheat to 450 degrees F.
Add the bacon to a large Dutch oven or pot and place over medium heat. Cook, stirring occasionally, until golden brown and crispy, about 8 minutes. Remove with a slotted spoon to a small bowl.
Add the Swiss chard stems to the pot with the bacon drippings and cook until just tender, about 2 minutes. Add the thyme, garlic, shallots, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the shallots are just tender, about 1 minute more.
Add half of the Swiss chard leaves to the pot and cook, stirring continually, until wilted, 1 to 2 minutes. Add the remaining chard leaves and cook until wilted, 1 to 2 minutes more. Add about a quarter of the spinach and cook, stirring, until wilted, about 1 minute. Repeat with the remaining spinach, cooking and stirring each batch until wilted and well combined before adding more.
Sprinkle over the flour and stir until completely absorbed. Stir in the half-and-half, reserved bacon, 1 teaspoon salt and several grinds of black pepper. Cook until the mixture comes to a rapid simmer and the sauce has thickened slightly, about 2 minutes. Remove from the heat, taste and season with an additional 1/2 teaspoon salt if desired.
For the breadcrumb topping: Microwave the butter in a medium microwave-safe bowl until melted. Stir in the panko, mustard, cayenne, 1/4 teaspoon salt and several grinds of black pepper until the breadcrumbs are fully moistened. Sprinkle evenly over the greens.
Bake uncovered until the breadcrumbs are golden brown and the sauce is bubbling at the edges, 15 to 20 minutes.
For the pork: Meanwhile, cut six 1-inch-thick medallions (6 to 8 ounces each) from the pork loin; reserve the remaining pork loin for another use.
Add 1 tablespoon of the olive oil to a large stainless-steel skillet and place over medium-high heat. Sprinkle the pork medallions generously with salt and black pepper on both sides. Once the oil is very hot, add 3 of the medallions and cook, undisturbed, until deep golden brown on the bottom, about 3 minutes. Flip and continue to cook until deep golden brown on the other side, about 3 minutes more. Remove to a plate. Repeat with the remaining 1 tablespoon olive oil and 3 pork medallions.
Reduce the heat to medium low, then add the butter, thyme and garlic to the skillet and stir until the butter is melted. Add all of the pork back to the skillet (it’s ok if it's snug). Use a large spoon to baste the pork with the butter mixture until well coated and saucy, 1 to 2 minutes. The pork should be just cooked through and register 145 degrees F on an instant-read thermometer.
Transfer the pork to a platter and spoon over some of the pan juices. Serve immediately with the creamy stewed greens.

Pan-Seared Pork Loin with Greens and Bacon

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