This week’s French Fridays with Dorie dish – chard stuffed pork roast (pp 276 – 277) – just happened to coincide with the weekend of our final Charcutepalooza meal so really, the last thing I felt like cooking was a pork roast LOL! But being the dutiful Dorista that I am, I ploughed on through a massive sinus headache last Saturday to cook this for dinner.
Once it was cooked – finally (my thermometer told me it was but it SO wasn’t), I didn’t feel like eating this but Neil did and approved. The great thing about this is that it reheats well and also tastes good cold (that’s why the photo at the top of the post doesn’t look succulent and juicy!) – just like they sell gorgeous meats in traiteurs all over France. It’s a posh leftover to bring for lunch – I loved the bitterness of the chard alongside the sweetness of the golden raisins. It’s a great “make and forget” meal as it requires very little preparation.
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