Dorie says in her intro to the recipe that this would be a good one to fix on a worknight because it doesn't take any time at all. And she was right. Finely slicing the chard and chopping the onions and garlic took longer than prepping the pork. The recipe calls for golden raisins, but I took Dorie's suggestion and substituted dried cranberries. Once the stuffing is prepared, you slice the pork loin in half, leaving about a quarter inch from the other side so that you can open the pork up like a book. You put the stuffing on one of the sides and then tie it up with kitchen twine.
You put the loin in a roasting pan and roast in a 375 degree oven for 40 minutes or until the internal temperature of the pork reaches 140 degrees. Dorie said the meat will be pink, but if you want it more well done to leave it in longer. We do not eat pink pork at our house, so I wanted eat more well done and when I checked at 40 minutes the internal temperature was 157 degrees and just right for us.
The crushed peppercorns and coriander seed give this a nice crust and when you bite into it you get this wonderful taste of the stuffing with the pork. Next time I make this though, I will add salt to the peppercorn mixture because we needed to add a little salt. It made a great meal and Dorie is right - this is elegant enough to serve to guests or simple enough to serve after a busy day at work. Visit French Fridays with Dorie to see what everyone else thought of this week's recipe.
I did add salt to the peppercorn mixture - it's almost an automatic reflex. Now that you mention it, that might be the step some of the Doristas skipped. There's been some comments on the roasts being bland. Nevertheless, it is an impressive dish and your roasts look amazing!
ReplyDeleteI don't understand. I took mine out at 145 degrees and the darn thing was dry and overdone. While yours still looks juicy at 157 degrees. Obviously I'm doing something else wrong with my pork. No idea what though.
ReplyDeleteHappy to hear that yours came out though. That chard does look beautiful and festive.
Sounds delicious. I am not excited about eating pink pork either
ReplyDeleteOoh, pink pork would make me think of Wilbur from Charlotte's Web. I'll cook mine longer as well.
ReplyDeleteI agree...pink piggy just does not get eaten at our house. We cooked to well done but Hubby's first comment was that the meat was so tender...so I guess we were a success anyway. This is a beautiful presentation...yours is especially lovely...pretty enough for a holiday dinner.
ReplyDeleteThe Dude is a pink piggy eater, so we always have the done vs. not done debate in our house (I am a white piggy kind of girl).
ReplyDeleteI think salt makes a huge difference - I seasoned the filling & the peppercorn mixture & was fairly pleased.
I really wish I hadn't skipped the crust step after reading everyone's reviews - it looks delicious and I bet it was even better than it looks! I'll remember to add salt next time I make this recipe! :)
ReplyDeleteThat looks very tasty and it is so pretty!
ReplyDeleteElaine, your roast looks picture perfect! Did you use tenderloin or center cut loin? I may give the whole roast a try next time I have company over.
ReplyDeleteLooks very good Elaine! I always salt everything, I am such a lover of salt. The different roasting temperatures is interesting I took mine out at 140 and let it rest for about 15 minutes and it wasn't pink at all, I would be worried that it might have dried out if left in the oven longer but yours doesn't look dry at all. I also used a pork loin roast with a big piece of fat on the top and would like to try it next time with a cut like the one you used. I think the added garlic and onions gave a lot of flavor to the chard, yummy! Also love the red colors in the chard and cranberries, so pretty.
ReplyDeleteI think your roast turned beautiful. I'm wondering,
ReplyDeleteis that a tenderloin or roast pork, it looks very
tender and juicy. I love swiss chard but have never
bought the red, it looks great. Wonderful photos.
Thanks for all your lovely comments!
ReplyDelete@DessertCandy and @Pachecopatty I used pork tenderloins because they sold the last pork roast right before I got there...made we wonder if there was another Dorista in the store! :) There wasn't a lot of fat on them which made it difficult for me to decide where to cut them, but even cooking them at an internal temp of 157 they were so tender and moist.
Oh, I love the idea of doing this with pork tenderloin. Your results are gorgeous, Elaine! Have a wonderful weekend~
ReplyDeleteHi Elaine! Your pork roast looks amazing. I love the sound of the chard stuffing. I haven't been able to participate the last few weeks, but will put this one on my catch-up list. I hope to be back on board next week. Hope all is well with you! Have a great weekend.
ReplyDeleteThis was good - I didn't see the cranberry sub-in, but I think I'd like to try it, as I will make this one again.
ReplyDeleteElaine, Your pork tenderloin looks so awesome. This is definitely on my catch up list. I love pork and this one looks so delicious. That swiss chard looks so fresh and beautiful. So glad you enjoyed it! Have a wonderful weekend!
ReplyDeleteI think I'll try this again with a pork tenderloin. Looks perfect and you get more stuffing with the smaller cut of meat.
ReplyDeleteIt looks so beautiful that it's hard to believe how easy it is to make. I love the cranberry variation for Christmas!
ReplyDeleteHi Elaine! thanks for welcoming me back:) I like that used tenderloin; more stuffing per meat that way. We loved this and next time I'll use tenderloins!
ReplyDeleteYour pork looks delicious! Cranberries are a perfect choice for this time of year.
ReplyDelete