I wonder if something went wrong with my Chard-Stuffed Pork Roast (pg 276 of Around My French Table). I keep reading through the recipe, wondering if I accidentally omitted something, but nothing jumps out at me.
This roast showed all promise of glory. The pork is butterflied, filled with a pre-cooked mixture of onion, garlic, raisins, swiss chard, and red pepper flakes, then tied shut. The outside of the pork loin is rubbed with crushed black peppercorns and coriander seeds.
For whatever reason, this tasted flat. Bland, bland, bland. This surprised me, because even though my loin was half the size the recipe called for, I didn't halve the measurements for the seasonings. Beats me.
Conclusion: Just okay.