French Fridays with Dorie: Chard-stuffed pork roast

Dorie Greenspan chard stuffed porkThis 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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39 thoughts on “French Fridays with Dorie: Chard-stuffed pork roast”

  1. With the craziness of the last week, I honestly cannot remember having ANY wine with this. Which may, in fact, have been the case – a shocking state of affairs for Mr. Neil!

    This would be fairly flexible in terms of pairings, as there’s a multiple of flavours ot potentially match. Something on the fruitiuer side would be nice, but a big bold Shiraz might just be too much for the lighter pork. I’d probably pull a Cru Beaujolais from the cellar, me…

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  2. Poppa Trix actually liked this better cold the next day … but I just thought it was forgettable. On the bright side – yours looks lovely, such a nice crust!

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  3. I was wishing that my thermometer was wrong when I took my pork roast out of the oven, but sadly it correctly told me that I had overcooked the darn thing. Drat! Yours looks much better than mine and I’m happy to hear that you were able to persevere. Hope you are feeling better.

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  4. The spice crust looks fantastic! It almost makes me wish I had made the entire roast instead of the cutlets. Almost 😉

    You are such a trooper for making this, even if you didn’t enjoy it until the following day!

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  5. I wouldn’t have thought to try it cold, but I bet it tastes good that way too! Even if it doesnt look juicy, it looks like it tasted really great!!!

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  6. Sinus headaches and attacks are the worst and I hope yours is clearing up. This roast sounds like a great recipe (I’d have to have mine cooked a little more too) and my husband would love the meal it made and be looking forward to cold pork roast sandwiches after.

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  7. Looks amazing! Chard is such a lovely, and fairly new to me ingredient, so all these applications that are now open to me amaze me. Looks like a tender, perfect pork roast, too! 🙂

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  8. Mardi, maybe there is such a thing as too much meat. Maybe…maybe not! Hope you’re feeling better and get a chance to have the leftovers in a sandwich. Super yummy!!

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  9. Hurray for successfully making it through the year of meat & still having the wherewithall to conjure up a pork loin the next day 🙂
    We enjoyed this as leftovers, as well. It held over pretty well.

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  10. Your roast looks really lovely but I like well done…no pink piggy for us. Hope you get feeling better soon!!! There is too much to enjoy not to be feeling your best during this wonderful month of December and holidays.

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  11. The crust on your roast is gorgeous. I am looking forward to have a pork roast sandwich with the leftovers tomorrow for lunch and am glad to know it tastes just as good cold.

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  12. Mmm good leftover meal and I missed out because I scaled down the recipe to one pork chop! One of my guilty pleasure is to get (right out of fridge) cold food. I may have to give the whole roast a second chance even if it’s way too much for just me! Love the pink colour of your roast.

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