Swiss Chard Stuffed Pork Loin Roast For French Fridays with Dorie

 I served this week's chard stuffed pork roast with last week's assigned recipe from French Fridays with Dorie  for matafan or fluffy mashed potatoes pancakes.   I'm playing a little catch up this week, in trying to cover more ground in my quest to chip away at trying all 300 recipes from Around My French Table by Dorie Greenspan.  I like the look and taste of the crushed coriander seeds mixed with black peppercorns that you spread with olive oil over the roast before placing it in the oven.  My pork roast didn't have a very deep roasted color when the internal temperature registered 140 degrees so after I pulled it out of the oven and let it rest for 15 minutes I spooned some of the sauce from the skillet over it before slicing.  I don't have very much experience preparing pork his way, although I have previously used apricots to stuff a pork loin roast in a similar manner.  This was a simple recipe to follow and as long as you use a thermometer to check the internal temperature of the roast and let it rest before slicing I think you'll be in great shape.  After I took the pictures I kept thinking about applesauce served along side the stack of potato pancakes I served with the pork roast.  I'm a lover of of Swiss chard from way back as well as all the other ingredients in the stuffing so I figured I would expand my culinary horizons by trying a pork loin roast prepared this way- which is what we do at FFWD!  My festive stuffing is extra red from the dried cranberries I added along with the golden raisins to the Swiss chard mixture.  I think the color of the stuffing gives a wonderful Christmas flair to this pork loin roast and it would be a perfect choice to serve over the holidays.

Please check out the other contributors to this online cooking group at French Fridays with Dorie as we cook and bake our way through Around My French Table.  Also Please consider picking up a copy of the book to find the recipes and joining in the cook along fun.