A flavourful dish for grilling season
Mix all the ingredients for the marinade. Add the pork and chill for at least a couple of hours.
Heat the grill to medium high. Grill the pork until the internal temperature is 145F/63C. Allow to rest about 10 minutes.
Heat up the butter in a skillet. Sautè the mushrooms for a few minutes. Add the rosemary and garlic. After cooking for a few minutes, add the chicken stock and lemon juice. Bring to a simmer.
Reserve a 1/4 cup of the sauce for the pork.
In the remaining sauce, cook the swiss chard stalk pieces for a minute or two, then add the leafy part of the chard to slightly wilt.
Spoon the swiss chard onto the centre of the dish. Place the pork onto the swiss chard and spoon the reserve sauce over the pork.