FFwD - Chard-Stuffed Pork Roast

This is good! I mean it...this is seriously good!  I have never stuffed a pork loin before and it was easy, easy, easy.

Along side the roast I served mashed potatoes and black-eyed peas. Black-eyed peas that Aunt Ellen grew in Tennessee, put in her freezer and brought us over Thanksgiving.

My husband was in heaven and thinks we should have this exact meal for our Christmas dinner!

One thing I would do differently though is save the lovely red chard for another recipe.  Pork oozing red is a bit disconcerting to some.  Red is all my grocery store had, though, and I wasn't driving all over town hoping to find green chard.  It is lovely, isn't it?

The recipe calls for coriander seeds along with peppercorns to be crushed and rubbed (and salt, of course) on the outside of the roast but I used ground coriander and ground pepper and added just a bit of garlic to the mix for a delicious and spicy crust.

French Friday cooks are asked to not post the recipe but its already on the web at The Sated Palate.  If you want to try this recipe before you buy the book who could blame you?

Check out what the other French Friday cooks have to say about Chard-Stuffed Pork Roast and thanks for stopping by!