Friday, December 9, 2011

FFwD - Chard-Stuffed Pork Roast


I entered into this week's FFwD with some trepidation.  Pork stuffed wth green stuff is not something that automatically makes me jump for joy, and I have hideous memories of chomping through tasteless, watery greenery.

However, I need not have worried - Dorie's Chard-Stuffed Pork Roast is magnificent!  I used pork steaks instead of roast, and used frozen spinach instead of chard.  I also used pre-ground pepper and cardamom to coat my pork, and as I did not have chilli flakes, I chopped up a dried chilli:  



The end result was realy tasty - the cardamom gives a pleasant sweetness to the pork, and the chilli gives a zing to the stuffing.  I also found that there was sufficient seasoning so that the stuffing was not a tasteless mass.

Would I make this again?  Absolutely! It was a pleasant surprise taste-wise, and it wasn't difficult or time consuming to make.  I loved this one - it is a real winner for me.

To check out what the other FFwD members thought of this week's dish, visit the LYL scetion of the FFwD website.  
at

23 comments:

  1. EiDecember 9, 2011 at 9:37 AM

    I'm glad yours came out well! My whole thing--filling and meat--was pretty flavorless. I'm bummed about it. Something must have gone wrong.

    ReplyDelete
  2. cocoa and coconut December 9, 2011 at 9:50 AM

    It's great that you enjoyed this dish so much! It looks really tasty because of the stuffing..good work!

    ReplyDelete
  3. Cher RockwellDecember 9, 2011 at 10:42 AM

    This was a pleasant surprise, for sure!
    I wasn't sure how it was going to work out, but it managed to exceed my expectations in a big way.
    Have a great weekend!

    ReplyDelete
  4. AnonymousDecember 9, 2011 at 11:22 AM

    What a great endorsement! I'm hoping mine turns out just as well next week. I'll be skipping this Friday as my law firm is holding its annual Christmas party.

    ReplyDelete
  5. KayteDecember 9, 2011 at 1:14 PM

    I'm sold if you, the non-green lover, would make and eat this again! It really looks nicely appealing as well. Great job on this recipe!

    ReplyDelete
  6. MarieDecember 9, 2011 at 1:47 PM

    That's a lot of greenery! My chard layer was a lot thinner than your spinach layer, but I was also impressed with how good it tasted.

    ReplyDelete
  7. Kris' KitchenDecember 9, 2011 at 6:05 PM

    This turned out to be easier than I thought it would be. Great holiday or winter meal. I like all the green!

    ReplyDelete
  8. AnonymousDecember 9, 2011 at 9:38 PM

    Yours looks great, and I bet those pork chops took much less time than a whole loin. If I ever get up enough courage to try this one again (I overcooked this first round) I may try it with a pork chop.

    ReplyDelete
  9. AdrianaDecember 10, 2011 at 12:05 AM

    The cardamom substitution sounds great! I think that would be a great compromise with my husband - no dried fruit for a sprinkle of cardamom. Your steaks browned up beautifully. Great job!

    ReplyDelete
  10. Tasty TrixDecember 10, 2011 at 12:46 AM

    I think yours came out more flavorfully than mine because you used steaks and got a bigger green-to-meat ratio. Nice!

    ReplyDelete
  11. TeannaDecember 10, 2011 at 5:55 AM

    I LOVE pork roast and I love stuffing it with Kale - the chard looks sooo good!

    ReplyDelete
  12. NanaDecember 10, 2011 at 8:17 AM

    Your dish looks so cute rolled up like that. That's a
    nice way, and I wonder about stuffing chicken cutlets
    in a similar way. We enjoyed the recipe, although a pork roast to us is a bit dry. Great photos.

    ReplyDelete
  13. amanda @ fake gingerDecember 10, 2011 at 8:44 AM

    Oh yum, I bet the cardamom was excellent with the pork! It certainly looks delicious!

    ReplyDelete
  14. Lauren HairstonDecember 10, 2011 at 2:33 PM

    I'm glad the recipe worked out! I hate when pork has a watery, bland spinach stuffing. I practically cringe at wedding dinners!

    ReplyDelete
  15. ElaineDecember 10, 2011 at 3:56 PM

    I bet the cardamon gave it such a great flavor! We loved this one as well and I want to try to make it with the spinach.

    ReplyDelete
  16. AnonymousDecember 11, 2011 at 10:05 AM

    I put a little white wine in my chard and it gave it a bit more flavor, more than I thought it would - but then wine in white meat makes it all taste pretty good :)

    ReplyDelete
  17. UnknownDecember 11, 2011 at 12:23 PM

    Isn't it wonderful when the recipe turns out so well even if you have to do a little tweaking to make it work for your ingredients and you enjoy it so much. Your stuffed pork looks delicious, I liked this recipe too;-)

    ReplyDelete
  18. AmandaDecember 11, 2011 at 2:05 PM

    That wonderful Dorie, she seldom lets us down. I love cardamom, but wouldn't have thought to put it with a pork roast.

    ReplyDelete
  19. 4pure by AndreaDecember 12, 2011 at 12:26 AM

    Indeed, it is à great recipe. We loved it to.

    ReplyDelete
  20. KathyDecember 12, 2011 at 5:07 AM

    I'm looking forward to this roast...I have not been able to make it yet. I bought the pork so maybe this week! Yours looks delicious, so glad to hear the cardamon worked in this.

    ReplyDelete
  21. Liz That Skinny Chick Can BakeDecember 12, 2011 at 7:10 AM

    What a great twist on Dorie's stuffed roast! So glad it was a success :)

    ReplyDelete
  22. Lorraine @ Not Quite NigellaDecember 12, 2011 at 7:51 PM

    I wondered about this too! I wasn't sure if it would have much flavour to it but it sounds like it does! :)

    ReplyDelete
  23. AnonymousDecember 14, 2011 at 9:47 PM

    Another Aussie! Yay!
    Love your take on this recipe!
    Very creative and looks delicious

    ReplyDelete

Thanks for dropping by!