On Tuesday, I cooked “Pork Loin Roast with Barley, butternut Squash, and Kale.: The original recipe uses Swiss Chard and is titled that way, but I substitute the kale as its calcium is available, whereas Swiss Chard binds calcium. The recipe is from Cooks Illustrated and is on their website and also appeared in a special fall collection magazine a few years ago. I last made the recipe almost a year ago for Valentine’s Day, and I wrote at that time about the problems with the recipe, which three other people who posted at the Cooks Illustrated website also noted, specifically, getting the roast cooked through at the temperature and in the time the author claimed it should take. Based on my experiences with three different ovens, I set the oven to 325F rather than 250F and assumed 40 minutes. That was close, as it needed just another five for the center to cook to a suitable temperature. I feel that I finally have this recipe—that is delicious—worked out so that it cooks properly. I would post the change at Cooks Illustrated website, but I only had a free trial membership when I bought my stove, and it ended months ago. I recommend the recipe.
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