Prepare the greens. In a large pot boil the Swiss chard for 4 minutes. Drain, let it cool down and squeeze the extra water.

In a skillet heat 4 Tbsp oil at medium high. Add 4 cloves of garlic, minced and cook for 1 min up until the garlic gets golden. Add the squeezed Swiss chard, season with 1/2 tsp sea salt and cook for 2 minutes. Switch the heat off and let it cool down.

Let't butterfly the pork loin. With a sharp knife cut the loin on the length 1/3 of the thickness. Do not cut completely, you want to open it as a book page. See the video for more details. Flip the loin on the other side and turn it upside down. You will see that there is a 1/3 edge in the center of the loin. That will be your track for your second cut. Start from the center and proceed to the edge without cutting completely. You are creating a second page. The final result will be an evenly regular flat rectangle. Flatten it evenly with a kitchen hammer. You are ready to stuff it!

Layer the pancetta slices all around the pork loin surface. Add the Swiss chard mix in the center and top with the provolone cheese. Roll the loin on the long length on itself to form a cylinder.

Watch the video on how to tie the loin with the twine. You will need only two knots.

Heat 4 Tbsp of olive oil in a dutch oven or very tall and long skillet (it needs to fit the pork loin roast nicely) at medium high heat. Add 4 cloves of garlic and when the oil is heated add the pork loin roast. Sear on each side for a few minutes each. I use the thongs to move the roast. When your roast surface will be nicely browned reduce the heat to minimum and add 1 cup of broth on the sides. Add also the rosemary. Cover with the lid and simmer for 1 hour.

Let the pork loin cool down and rest for 5 minutes before slicing it and serving it.