Untie the pork loin. Make one vertical slice down the middle, but don’t slice all the way through. Spread it open and in the middle of each side, make an additional vertical cut (not all the way through). The loin should now be spread completely open. Place a piece of plastic wrap or parchment paper over the loin and pound it flat. Remove the film, sprinkle with salt, wrap and refrigerate overnight.

Wash kale and cut away center spines. Bring abundant, salted water to a boil. Blanch the kale until it is tender. Drain and run under cold water to stop the cooking. Drain again and chop medium-fine. You should have about 1 1/2 cups of cooked, drained and chopped kale.

In a sauté pan, heat the olive oil and add the shallots and red peppers. Cook until they are softened.

Combine the kale, shallots, peppers and pine nuts. Season to taste, adding a little lemon juice, for balance. There should be about 2 cups of stuffing.

Lay out the pork loin and spread the stuffing across the length of the loin.

Tightly roll up the pork loin and tie with kitchen twine.

Roast in a 450-500 degree oven. Really—don’t cheat like I did!

Remove from the oven when an instant-read thermometer registers 160 degrees. It will continue to cook once you take it out of the oven. Allow the meat to rest for about 10-15 minutes before slicing it.