Thursday, December 8, 2011

French Fridays with Dorie - chard-stuffed pork roast

Oh how I love December.  And I have to say that the recipes that have been selected for French Fridays with Dorie are so perfect for the season.  This week's recipe was a lovely chard-stuffed pork roast.  Really a simple recipe.  You make the swiss chard stuffing by sauteing onions and garlic and the chard and then add raisins (or cranberries...which is what I used).  I used red chard and the color of the stuffing was very Christmassy! 




Beautiful Chard

Then you butterfly your pork roast, stuff it, tie it up, smear the top with olive oil and cracked pepper and coriander seeds and roast it.  Simple and quick.  You can make this in about an hour (with 40 minutes of that being cooking time).  Great for a not too busy weeknight or weekend.




Butterflied and stuffed


All dressed up and no where to go (except into the oven)





Out of the oven, resting
Such a lovely dish!




I invited one of my sisters and her daughter over since I knew we were going to have a lot of food.  At the last minute St. James invited a tennis buddy also, so we had a nice group.  Everyone loved the pork roast (and the rest of the dinner, some of which I will be writing about later this month).  I loved, loved, loved the crust and the stuffing and the pork.  All so perfect together.  I honestly think I'll be adding this to the monthly repertoire. 

Do yourself a favor...put Dorie's book on your Christmas list...and then cook from it.  It's such a treat!  Check out my fellow Dorista's pork roasts here.

14 comments:

Kris' Kitchen said...

Looks perfect! I think this would be great for Christmas dinner...easy and pretty, in fact, impressive looking. And tasty too.

Cher said...

Ooh la la. You're right, it is very seasonal :-)
I don't mind December so much, I just wish it weren't so cold...

oneexpatslife said...

Is that the cauliflower gratin I see? I doubled the two up this week too because we will be way too busy the last week of December to do any cooking.

Mardi @eatlivetravelwrite said...

You're right - this IS perfect for December. When I was living at home in Australia, we always had a pork roast for Christmas and I think this would be perfect :)

Adriana said...

If that's the cauliflower gratin, oh my, that's an even lovelier meal. I like your addition of cranberries. I should have thought about this one for Thanksgiving. We were visiting friends and they are not into turkey, so we had beef tenderloin. This would have been a festive substitute!

Trix said...

The substitution of cranberries for golden raisins is a great idea!!

Denise@There's a Newf in My Soup! said...

Steph - Your dinner turned out lovely! Adding cranberries was a nice touch.

Nana said...

Your roast looks wonderful as does the presentation.
I hope Tricia has an opportunity to make this recipe,
I think she will enjoy it. I agree, the crust is delicious
and so very tasty. Lovely photos.

amanda @ fake ginger said...

Yum! Yours looks fantastic! I bet the cranberries were excellent.

Ei said...

That does look pretty with the contrast between the chard and the cranberries. Nice!

Lizzy said...

Great photos...and so glad you got to share this yummy dish with some friends :)

Elaine said...

What great photos, Steph. Your pork roast looks beautiful and what a perfect meal!

Pacheco Patty said...

Your pork roast looks delicious and I'm sure a wonderfully satisfying meal was enjoyed by all! I used the red chard and cranberries too-just loved the festive red color in the roast;-)

acookingmizer said...

We loved this one too!!! Can you just imagine all the things we can stuff this with??? I just like how making each of the Dorie recipes spans a new recipe or meal idea! :)