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:
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!
Oh! I want this for dinner tonight!
ReplyDeleteThe cherry sauce looks divine. I've never made it myself, but should look into it. The roast looks beautiful - I'm sorry it wasn't your favorite.
ReplyDeleteYeah, I sometimes wonder what goes on in people's minds when they put up recipes that are "meh". DrLostpast says that my tastebuds are jaded and that I don't appreciate simple. Could he be right? Are we missing something or is it just plain 'meh'??? Well, I am with you, dull is dull. I love sour cherries in just about anything... they are a personal favorite. When July rolls around I spend hours pitting and freezing as many as I can(no wonder my freezer is full!). I make them stretch till the next year and use them for everything. I pop dried sour cherries for snacks. You have made 'meh' into 'mmmm'. Kudos!
ReplyDeleteI'm so relieved that you found this bland, too! Sometimes I feel like the lone naysayer in these parts. I mean, I love Dorie, but this one was just not interesting. I love the sound of your cherry sauce, though. My husband plans to cook a fresh ham tomorrow (which we've never had before), and this sauce sounds like the perfect topping for it.
ReplyDeleteTrixie Girl! Oh my. I had to stop with the FFWD as the recipes were leaning a little to far afield for my weary cooking self to attempt. Okay. I was lazy. What can I say? I saw this week's recipe and, well, once again said, nah. I so am ashamed to admit this! I DO love a tart cherry anything and would certainly give this a spin or two in my kitchen. As always, thank you!
ReplyDeleteToo bad this wasn't a winner for you. I've got to say it was a big hit in our house. One thing I did was really overstuff it...so there was a lot of filling. At least your cherry sauce is amazing!!
ReplyDeleteFirst of all - tart cherry sauce, you would not have had to put anything else on my plate & I would be a happy camper :-)
ReplyDeleteSorry you found this bland. I know I was pretty aggressive with the seasonings & we all liked it (I think I also changed up some of the filling ingredients too). I am shocked that you couldn't turn this around with Trixification. Just shocked...
Sorry to hear that you did not care for this. It's
ReplyDeletea shame when so much work, time and ingredients
go into something to be disappointed, We enjoyed
it here, but I had so much stuffing made I just kept
filling it. I would rather eat stuffing than meat anytime.
Your results look great though.
Everyone has different tastes but what wouldn't benefit from tart drunken cherries? I haven't liked many of the FF recipes but loved this one. I went very heavy on the herb rub and got a nice intensely flavored crust and the texture of the stuffing was great with the crunchy bits of chard stems. Also made good sandwiches! I'm gonna try that cherry sauce!
ReplyDeleteAww, I'm sorry you didn't love it. I thought the pork alone was pretty boring but as long as I worked some filling into each bite, it was pretty good. I bet the cherry topping was awesome!
ReplyDeletelmfao... a 50's house wife would cook this. But, really, it looks beautiful and your cherry sauce kicked this up! Very good idea. And 50's house wives pulled out some mean dishes every now and again. ;)
ReplyDeleteYeah, you sold it alright. You sold me on that tart cherry sauce completely! Sorry, Dorie but this sauce recipe should've been in that book to start with (is it French, though? Ahh, who cares). Lol, I gave this week a miss as I sensed that it wasn't a happening dish flavor-wise, and you've just proven me right, Ms. Trix! Although...your dish DOES look gorgeous photographed. I want your eye (well, not literally).
ReplyDeleteIf all your Trixification didn't work, then this was a true miss. Your cherry sauce does look delicious! (I think my family enjoyed this just because they could pronounce and recognize the dish!).
ReplyDeleteMy tastes, dear woman (and as you know) simply do not favor the cherry. They do, however, favor the meat. (thankyouverymuch) But this here juicy selection (of noticeable girth I might add!) certainly has me licking my lips. Whats not to like?
ReplyDeleteI have to tell you it looks much better than your review! I`ve never been a fan of stuffed pork roasts, though, so I understand where you`re coming from. Love that sauce. Theresa
ReplyDeletewow! you are so impressive! this looks like it's straight from a magazine (or fancy restaurant)!
ReplyDeletecould have that for dinner... i am sure my sisters love it.
ReplyDeleteI feel your disappointment. The dish looks so good in the photo which makes it doubling disappointing that the taste did not deliver. But I'm salivating over the tart cherry sauce. My BF is a cherry fanatic (that's how I convince him to eat new food. Just add cherries). I'm sure I'll make this sauce very soon!
ReplyDeleteHey Trix, Too bad you didn't like your pork roast, it looks so good in your photo and what's not to like about cherry sauce- I think you could serve that on anything and it would be delicious. I wonder if you would have like a jalapeno pepper minced in the Swiss chard stuffing??
ReplyDeleteYes, it happens that way sometimes. It can be the fault of the ingredients, too. A lot of the taste has been bred out of pork these day, so simple treatments like this one can have disappointing results… Funny though, it looks absolutely fabulous in the photo!
ReplyDeleteSorry you didn't like this one, but it sure looks good and your tart cherry sauce sounds delightful.
ReplyDeleteWe made your cherry sauce with our fresh ham tonight, and it was DELICIOUS! The ham was good, but the sauce was better. Thanks!!!
ReplyDeleteMmmm, I am loving the look of that cherry sauce. Too devine!
ReplyDeleteI absolutely love fruit and pork! Its such a nice combination, and also the use of pecans must give it a great texture :)
ReplyDeleteAwww, sorry about this recipe not being too great, but your boozy tart cherry sauce is definitely awesome!
ReplyDeleteThe dish looks pretty nice...at least in the photos you took.
ReplyDeleteThose drunken cherries look fantastic.
Ah too bad this was not a favorite at all, but I kind of see your point. And yes I associate roast with my mom's cooking. I thought i recognized the tart cherry sauce from your duck post lol. That does sound wonderful!
ReplyDeleteToo bad it was such a bust, it sure looks pretty though! The sauce sounds amazing, I'll bet ia good on sandwiches too. I love the rosemary on top in the photo, like the icing on the cake!
ReplyDelete