First off, a heartfelt thanks for all of your well wishes. I am feeling much better and made it back into the kitchen for this week’s French Fridays with Dorie recipe, Chard-Stuffed Pork Roast.
I hope that I am not the only one, but there are a few foods which I love to eat but hate to cook. Pork is one of them. The trouble with pork, from my perspective anyway, is that it has this tiny little window of perfection; take it out too early and it is dangerous, too late and it becomes dry and inedible. When cooked properly (something I have only managed a couple of times in my life) pork is juicy, flavorful, and delicious. But in my hands, not so much. I will admit here that part of the problem is sheer laziness. The Germans know a thing or two about how to cook pork and so why should I stress about cooking it at home when there are about 20 restaurants in my neighborhood which do a much better job of it? See, laziness.
But I really would like to learn, and Dorie’s stuffed pork recipe looked so darn tasty that I was looking forward to giving it a try. Though I decided to cut the recipe in half, just in case.
Dorie’s recipe calls for a pork loin to be split open and stuffed with sautéed onions and chard. As per her suggestion, I also threw in some dried cranberries for a bit of seasonal color.
Into the oven went my roast. After 20 minutes it registered 118 degrees… after 10 more minutes, 120 degrees… and after a final 10 minutes, 145 degrees. Grrr. Overdone and dry! The end pieces were completely inedible. The middle pieces were a bit better, but still much too dry. Obviously this is no fault of Dorie’s. In fact, she specifically warned me that, “because pork is so variable” it should be checked early and often. Maybe someday I will learn to cook pork properly, in the meantime I am happy to let someone else do it for me.