Chard-stuffed pork roast from Around My French Table: More Than 300 Recipes from My Home to Yours (page 276) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chefmichael on January 16, 2021

    This recipe is fabulous. So sorry I didn’t make it sooner. And Dorie is right - the leftovers make awesome sandwiches - like this cubano I made with griddled thin slices of the leftover roast (see picture).

  • imaluckyducky on February 06, 2020

    5 stars! I was surprised by how much I adored the combination of the chard with the pork! The raisins added an occasional and pleasant pop! of gentle sweet flavor to balance the salt and pepper seasoning of the pork. Followed recipe exactly, including cooking times (confirming with meat thermometer), with great success. Will make again!

  • Breadcrumbs on April 05, 2011

    p. 276 -Tender, juicy, flavourful and super quick and easy to prepare . . . this is a wonderful recipe, one of my all time COTM favourites. Variations I made to the recipe in the book: I used a large pork tenderloin vs a pork loin roast. I opted for dark raisins as I was able to pick up some locally grown organic ones on the weekend however I soaked them for 30 mins in warm water to plump them up. I replaced the coriander seeds w fennel seeds. We really enjoyed this roast. The stuffing was so delicious and the texture of the chard really held up. The fennel peppercorn crust was so delicious and really gave this an Italian flavour. We adored this dish and would highly recommend it. Photos here: http://chowhound.chow.com/topics/775862#6439316

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Reviews about this recipe

  • Chez Pim

    I'm not a big pork tenderloin fan, to tell the truth, I find them somewhat bland. Dorie changed my mind with this...my apology to pork tenderloins of the world, it wasn’t you, it was me all along.

    Full review
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