Cooking with Dorie Greenspan's "Around my French Table" in France: Cooking & Baking Posted October 7, 2010 Chard-Stuffed Pork Roast (page 276)I wouldn't ordinarily bother to post about a recipe that someone else had already reported on (see: competitive cooking above), but I took a few liberties with this one that I thought worth mentioning. Instead of a boneless pork loin roast, I used half of a standing rib roast of pork that I had in the freezer. I made the stuffing as directed using red chard, but I doubled the coating mixture of crushed black peppercorns and coriander seeds. Before I cut into the meat for the stuffing, I cut along the rib bones almost to the chine and spread half of the pepper/coriander mixture in there. Then I stuffed the roast and, because I was lazy, closed it with toothpicks.When I first removed the roast from the oven after 25 minutes, I discovered something that doesn’t seem so odd in retrospect but really threw me at the time. The top part of the roast, above the stuffing, was at 140 degrees while the part near the bone, below the stuffing, was about 125 degrees. I measured a few times so I don’t think it was that my thermometer was inserted incorrectly (e.g., in the stuffing or against the bone). Anyway, I cooked the roast another 15 minutes and then let it rest for 15 minutes more. The part above the stuffing ended up drier than I would have liked it; but the part below was just perfect—slightly pink, very juicy.I was bit hesitant about the raisins. I don’t always like them in savory dishes. But there aren’t many here and they added just the barest hint of sweetness to every other bite or so. Quite delightful. In fact, the whole dish was quite delightful.