Swiss Chard-Wrapped Pork

• 6 large chard leaves, blanched in hot water
• 1/3 lb cream cheese
• 1 None large pork loin
• 1 1/2 lb potatoes, scrubbed and cut into wedges
• 3 tbsp olive oil
• 3 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• 2-3 cloves garlic, cut in 1/2
• 1 None red bell pepper, deseeded and cut into thick strips
• 1 None yellow bell pepper, deseeded and cut into thick strips

1. Lay 3 of the chard leaves, overlapping, on a clean work-surface. Season then spread with 1/2 the cream cheese. Lay the remaining chard leaves on top and repeat. Lay the pork on top of the chard leaves, roll up and secure with butcher's twine. Place the pork in a sealable freezer bag (double bag, if liked), immerse in a large pot of boiling water for 35-45 mins, until cooked through. Top up with more water if necessary.
2. Meanwhile, place the potato wedges on a baking tray, scatter thyme, rosemary, and garlic over top. Drizzle with 2 tbsp oil and toss. Season then roast for 15 mins. Coat the peppers in the remaining oil then add to the baking tray with the potatoes and place in the oven for an additional 15 mins.
3. To serve, transfer the vegetables to a serving platter and place the pork loin on top.

chard, cream cheese, pork loin, potatoes, olive oil, thyme, rosemary, garlic, red bell pepper, yellow bell pepper

Taken from recipes-plus.com/api/v2.0/recipes/17200 (may not work)