Last week the cooks at French Fridays with Dorie made this stuffed pork roast and it was totally delightful: very simple and very delicious.
The stuffing was assembled using only Swiss chard, onion, garlic and raisins. The mixture is seasoned with red pepper flakes, plus black peppercorns and coriander seeds that were pounded and cracked with the mortar and pestle. The stuffing ingedients are cooked until tender.
|The outside is rubbed with oil, salt and pepper.|
|Tender and juicy, the raisins are a great addition!|
We ate ours with the "matafan" from the previous week. Purrrrrfection.