1Cut your pork loin lengthwise like a pocket. Making sure to leave the ends intact and not going all the way through the bottom. Place in a gallon freezer bag and season with the salt, pepper, chef paul seasoning blend and the olive oil. Place in refrigerator to marinate for 1 hr.
2Cut off the dark end of the leek and the roots. Clean thoroughly before you slice thin. Only use about half of the leek. It goes a long ways for adding flavor and you can use the other half in something else. Place in a large pot to saute.
3Dice the bell peppers, celery, crooked neck squash. Add to the pot and add the olive oil and butter. Saute on med till just tender. Add the diced portabella and the kale last. Cook just enough to warm them up. Take off heat and let sit.
4After the loin has marinated place in a 2 quart dish or something of ample size for it. With the open side up add all the vegetable mix. Should be heaping. If it spills over a bit it won't matter. It's still yummy.
5Heat oven to 350. Place in oven and let it cook 55-60 mins. Enjoy!