I didn't have Swiss chard on hand so I used cabbage instead. My butcher had already boned & rolled my loin of pork. So I had to reopen it and try and get it flattened as much as possible. It was a pretty thick piece of meat with a thick layer of fat on top (this becomes crispy crackling which they love!). I'm thinking this would have been easier to prepare with a pork tenderloin or just a smaller pork roast.
It was a pretty easy dish to put together. My stuffing sort of fell out of the bottom of my roast, again I think it had to do with the thickness of my meat. Overall, a hit and I would make again for my family. Might also be good with apples in the stuffing?
Happy French Friday!
*forgot my camera, so had to use my phone for photos.
|Looked like a salad stuffed pork, probably could|
have cooked the cabbage down a little more.
|Trying to roll things back up, wasn't really cut correctly.|
|Ready for the oven!|
|Little bit of a stuffing explosion|
|Photo prior to covering it with gravy. Served with|
roast potatoes, mashed carrot & swede and green beans.