This week's French Fridays with Dorie brings an entree that is frequently on our dinner table...the pork loin roast. At our house it is usually studded with garlic, sprinkled with salt, pepper and rosemary, then roasted for a simple, yet delicious main dish. Dorie goes another step and has us saute chard, onions and garlic to make a savory stuffing. Raisins or dried cranberries are added for a little sweetness and a pinch of crushed red pepper flakes for a touch of heat. The exterior is sprinkled with salt, crushed black peppercorns and crushed coriander seeds. Roasting at 375º allows for the exterior to brown, yet the inside to remain tender and juicy.
The publishers of Around My French Table prefer that we do not share the recipe, but you can see what the other Doristas thought of this dish at French Fridays with Dorie.
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