Prosciutto Wrapped Rork Roast Roulade with Swiss Chard, Apples, Cashews and Mushrooms

2 lb pork loin, butterflied and pounded
1 bunch red Swiss chard, spines removed
8 oz portobello mushrooms, sliced
1/4 cup sun dried tomatoes, chopped
1 orange pepper, thinly sliced
1 small onion, finely sliced
1/4 cup cashews, chopped
3 cloves garlic, minced
1 tsp fennel seeds
1/2 tsp dried thyme leaves
1 apple, peeled, cored and diced
Dash red pepper flakes
4 thin slices Prosciutto
Butcher's cotton twine, about 3 feet

Preheat oven to 375F. Taking care, butterfly the pork roast with a very, very sharp knife. Starting 1/2 inch from the bottom of the roast, cut through to about 1/2 inch from the other end. Unroll and continue about two more times until you have an unrolled 1/2-inch rectangle of boneless pork. Cover the pork with plastic wrap and lightly pound the pork to even out the thickness.

Blanch the Swiss chard in boiling, salted water for 3 minutes. Carefully remove the leaves onto a towel to drain. In a large skillet, sauté the mushrooms in a bit of olive oil over high heat until they release their water. Continue cooking another few minutes just to slightly brown the mushrooms. Set mushrooms aside. In the same skillet, sauté the pepper and onion for about 5 minutes, in a bit of olive oil. Add the apple, fennel seeds, thyme and sundried tomatoes and cook another 5 minutes. Add the garlic, red pepper flakes and cashews and cook about 2 more minutes, until the garlic is fragrant.

Spread the chard leaves on top of the butterflied pork. Top evenly with the sautéd veggies. Roll tightly and wrap with prosciutto. Tie carefully with butcher's twine. Roast pork uncovered for about 1 1/2 hrs, just until temperature in middle of pork reaches 140F. The internal temperatur, not the roasting time, is important here. Remove roast from oven and let sit for 20 minutes; temperature will rise to around 150F. Slice and serve.

Chef's note: I use a digital real-time thermometer. With the probe inserted in the roast so that the tip is in the direct center of the roast, the cable extends outside the oven (the door simply closes on it) and is connected to the digital readout on the counter next to the oven. Make sure the tip is nowhere near any bone the roast may have. This gives you a real-time measure of the roast temperature. There simply is no other way to determine when a roast is done than to measure its internal temperature in real time. This has saved many a leg of lamb from being overdone - a cardinal sin in my and my brother-in-law's books!