Video #9 – Our Garden Tour & Swiss Chard Stuffed BBQ Pork Loin

It all started with a potted herb back in 1996. Then it became two herbs, then three, then what ever potted plants we were able to cram into the 10′x5′ patio of our second story, 800 sq. ft apartment, which we shared with another couple. Times were tight back then, both financially and space wise, but we still made sure that we made time, money and space for our common love of gardening. Literally, we dragged home all and anything that had roots, leaves, flowers and branches and filled this ridiculously tiny patio to the brim with plants, making it our container garden oasis. Two years and a U-Haul truck full of potted plants later, we all took root to new living quarters, equipped with an extra bathroom all to ourselves, but still, with the same, pygmy patio for our terra cotta and porcelain potted family of plants.

Our Patio Container Garden, 1996

Finally, six years ago, after many years and long hours of work, saving and putting up the the general public’s crap at work, we finally moved ourselves into a house. Yes! No more sharing common walls, no more neighbors banging on their ceiling (our floor) with a broom stick, their bathroom wall (our living room wall) to tell us that it’s past the 10 o’clock courtesy curfew! This time, the house was equipped with a garage, a driveway (yes! no more street parking!), an extra shower and a backyard. An actual BACK-YARD with a rotting fence, a dead lawn, four dying fruit trees, and one “Charlie Brown” peach tree, which we were able to salvage. This precious, neglected outdoor space was screaming out for water, nurturing and love, which we were glad to surrender to, with abandon.

Finally, our very own backyard, 2002

For 2 straight years, we gave this garden everything we had, including our backs. We laid out a cobblestone pathway, one stone at a time, all 4,000 of them, throughout the garden, giving us the meandering, garden pathways that we’ve always seen in magazines, but could only dream about. Next, was the arduous task (as if laying a stone pathway wasn’t hard enough!) of tilling and conditioning our terrible CLAY SOIL with good draining soil, compost and anything else that would not choke our plants roots. We had many midnight episodes of shoveling yards full of new soil into the back yard, which at that time, our neighbors were watching us behind their window blinds, thinking we were preparing our garden to grow marijuana. Once the soil was a little better, we started to carve out sections of the garden to create our vegetable plots and our fruit trees to finally establish our edible garden oasis, our outdoor retreat, our ZEN sanctuary.

Garden Today, 2008

We do not have green thumbs by nature! Our thumbs are brown, but slowing turning green by trial and error. What we do have is the understanding that once two plants have died in that same spot, there must be something wrong with the soil? drainage? air flow? sunlight? you dumb-ass! It took us hundreds of dollars worth of DEAD plants and months of frustration to finally realize that some of what looked so pretty in the magazine and on TV just doesn’t grow in Southern California! So what we have now in the garden is starting to settle in, leaf out, bloom and fruit! Yes, all the nights of aching backs and dirty, cracked hands have paid off. With the exception replacing the wood fence with a 6 ft. high block wall, we did it all ourselves, one stone, one tree and one plant at a time.You can see the results here on the video.

No matter how small of a space you have, you can always start a garden. Having an single herb in a pot, a garden full of veggies or an orchard bursting fruit is all gratifying. To sow, grow and reap from your gardens bounty and beauty is priceless. So get out there and get your hands in the dirt!!

Video #9 – Todd & Diane’s Garden & BBQ

Swiss Chard Stuffed Pork Loin Recipe

Yield: Serves 4

Total Time: 45 Minutes

We created this “on the fly” as we were doing our “Garden” video and were quite pleased with the result. Unfortunately we didn’t measure anything as we were cooking, so the ingredients are approximations. However, this is one of those dishes which it is easy to cook everything to taste. Hope you enjoy it as much as we did.

Ingredients:

  • 4 Pork Loin Chops, or similar cut (@ 1″ thick)
  • Marinade *ingredients follow
  • Stuffing *ingredients follow

Marinade Ingredients:

  • 2 T Garlic (crushed)
  • 1/2 T Sugar
  • 1/2 t Salt
  • 1 t Ground Cumin
  • 2 T Soy Sauce
  • 1 t Sesame Oil
  • 1/2 c Grapeseed Oil

Stuffing Ingredients:

  • 6 Lrg. Swiss Chard Leaves, stems removed
  • 2-3 cloves Garlic, crushed
  • 2-3 Shallots, diced
  • 1/2 c Pineapple, diced
  • 1 T Grapeseed Oil
  • 1 T Sesame Oil
  • Sea Salt
  • Fresh Cracked Black Pepper

Directions:

  1. Combine marinade ingredients, then marinade pork for 30 min.
  2. Bring pot of water to boil, add sea salt to taste, then par-boil swiss chard for 3-5 minutes. Drain, place in a ice bath until cool, then drain again. Squeeze out excess water, then slice into 1″ pieces.
  3. Heat grapeseed oil in pan over medium-high heat, add garlic and shallots and saute for 1-2 minutes. Add swiss chard and sesame oil, saute for another minute or so, then add pineapple. Remove from heat and season with sea salt and pepper. Allow to cool a bit.
  4. Remove pork from marinade. Slice a pocket into pork that goes less than a 1/2″ from outer rims. Stuff cavity with swiss chard mixture, then place on a pre-heated BBQ. Grill approx. 4-5 minutes on each side, controlling BBQ heat so it isn’t overwhelmingly hot. Remove from grill & eat.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


In the video, you’re all invited to our little BBQ of stuffed pork loin with our garden’s swiss chard. The swiss chard filling was sauteed with shallots, garlic, and some fresh pineapple, giving the perfect fruity sweetness to the pork. These juicy pork went quite nicely with a Petite Syrah, too. Hope you all like it! Sorry, vegetarian friends, the next BBQ will be for you! But we do have some garden carrots with garlic aioli for you and a nice glass of Petite Syrah! We’re submitting this swiss chard stuffed pork loin dish to Andrea’s Grown Your Own Event, where bloggers share dishes from the food that we grow and raise ourselves.

You can find out more about what is in our garden HERE.

Here are some Blog friends who already have or will be visiting our garden soon:

Jaden - and her two most adorable boys, Andrew and Nathan, graced our garden with their charm, enthusiasm and lots of toys. These three musketeers visited our little fishies and played with the rest the garden wildlife, our doggies. Read about her LA trip HERE.

Carol - explored Little Saigon with us and employed her adventurous spirit and appetite on tons of Vietnamese food. Read about her Little Saigon Eating Fest HERE.

Denise & Lenny - Can’t wait to see you guys next week! Should we try to get a video together while we’re hanging out? Hmmm…..

Jen & Jeremy and Kaweah?Does Kaweah get to come visit us in August too? There could be some mighty fun pupper play times!

Wandering Chopsticks - You know, this garden video was made especially for you, but you’ll still have to come for the real thing!

We Are Never Full - Hey guys, we’re still assuming you’ll be coming SOON, right? Because our cocktail party is gonna be short on blood oranges if you don’t get here in time!

…And those who ditched us for bigger and better things…;)

Holy Basil - *Sniff, sniff* It’s OK, back in February we know how more exciting the grandeur of the Grand Canyon was to visit than our mini green space. ;) But we’re tracking your steps for your next visit girl, you get one more chance! Come when the dragon fruit is abundant, you’ll like that!

Manggy- Hey, yeah, we know you were busy when you were in LA last. Besides, the food in San Francisco and the night life in Vegas is waaaay more exciting than our place. We’ll just blame it on your Auntie!

Coming soon: We’re getting a post together to show everyone how we make our videos (by special requests), which will include our “food porn” photo room, and all our behind the scenes, unedited and unscripted BLOOPERS! Yup, you’ll be able to see all the raw, cutting room floor footage of our video clips! Oh, we can already tell that we might regret this post!

View all our VIDEOS Here Cooking & Exploring !

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