Recipe courtesy of Frances Keller
Preheat the oven to 375 degrees Fahrenheit.
Heat the 2 tablespoons of unsalted butter and 2 tablespoons olive oil in a large skillet or braiser over medium heat. Add the shallots and cook until translucent, about 2 minutes. Add the mushrooms and garlic. Season with a pinch of kosher salt and ground black pepper. Stir and cook until the mushrooms begin to soften and slightly brown, about 6 to 8 minutes.
Add the swiss chard and cook until just wilted, about 2 to 3 minutes. Remove from the heat and stir in the fresh herbs and grated TomaTruffle cheese. Stir to combine and set aside.
Lay 3 pieces of unbleached kitchen twine on a clean cutting board then place the prepared pork loin on top to make trussing easier after rolling the roulade into shape. Spread filling evenly across the pork loin then, beginning at one end of the pork, roll tightly and secure with the twine.
In the same skillet or braiser, heat the third tablespoon of olive oil and add the pork roulade, searing each side for about 3 to 4 minute per side. Once browned, place the roulade in the oven to roast for about 20 to 25 minutes, until the center registers 145 degrees Fahrenheit with an instant read thermometer. Remove from the oven and place the roulade onto a cutting board, tented with foil to allow it to rest 10 minutes while preparing the pan sauce.
In the same skillet or braiser used to roast the pork roulade, heat 2 tablespoons of unsalted butter over medium heat. Add the minced shallot. Stir until shallot is just softened then pour in the white wine, scraping the browned bits from the bottom of the pan. Pour in the chicken stock then add the fresh thyme and dijon mustard and whisk to combine. Allow the sauce to simmer until it begins to thicken slightly, about 5 to 7 minutes. Remove from the heat and stir in the remaining grated TomaTruffle. Taste and adjust any final seasoning with kosher salt and pepper as desired.
Remove the twine from the roulade and slice. Place on a serving platter and spoon sauce over the top. Garnish with a bit more grated TomaTruffle and chopped fresh parsley. Serve.
