But what do I really think?
I even tried to Trixify this thing. In the Swiss chard stuffing, I increased the garlic and salt, and I added pecans for crunch and rosemary for depth. I left out the golden raisins (shudder) and I added paprika to the cracked pepper the recipe calls for on the crust. But still. Meh. I love chard. I love pork. But that puny sliver of "stuffing" in this roast was just ... pointless, almost. Ultimately this was, to me, a real nothing dish.
While eating this, Poppa Trix noted that "This doesn't really seem all that French to me. It's more like something a 1950s housewife would serve at a dinner party and call fancy." Exactly! (Not that there's anything wrong with that. For example, I am a huge fan of a good tuna noodle casserole. I just don't think that it's ... particularly French.)
The only component I really did love about this dish? The tart cherry sauce, which wasn't called for in the original recipe:
roast duck at Thanksgiving and I am completely addicted to it. To make it, soak some dried tart cherries overnight in red wine, and the next day add vinegar (I used pomegranate) and sugar and simmer to reduce. For this dish, I infused some rosemary into it. It's fabulous on pork or anything game-y.
Poppa Trix also said that this was much better the next day for lunch as a sandwich, and I can definitely see that, but I was through with this dish and I let him have it all. If you loved this I am happy for you, but I definitely won't be making this again.
If you want to join in on all the French Fridays fun (and haven't I just sold it to you, huh?) go pick up a copy of Dorie Greenspan's Around My French Table and join the group. In the meantime, check out what everyone else thought here.
And for the chance to win something decidedly not bland, go check out my Sri Lankan cookbook giveaway, Rice & Curry. It's a New York Times notable cookbook for 2011, and it is amazing.
Happy French Friday!