JULIA’S RÔTI DE PORC GRAND’ MÈRE AND COUVENT DES … – SOMM’S TABLE
Provided by: Nicole Ruiz Hudson
Total time: 2 hours 40 minutes
Prep time: 10 minutes
Cook time: 2 hours 30 minutes
|Per pound of pork:|
|1 tsp salt|
|⅛ tsp freshly ground pepper|
|¼ tsp ground thyme or sage|
|⅛ tsp ground bay leaf|
|Pinch of allspice|
|Optional: ½ close mashed garlic|
|Approx 3-lb boneless pork roast, previously marinated|
|4 Tbsp rendered pork fat, lard, or cooking oil|
|2 Tbsp butter or other cooking fat, if needed|
|2 cloves unpeeled garlic|
|Herb bouquet made up of the following tied together with kitchen twine :|
|4 parsley sprigs|
|A couple of sprigs of thyme|
|12 to 18 (1.5 to 2 lbs) small new, creamer, or “boiling” potatoes, cut in half|
|1 medium onion, diced OR 12 to 18 peeled white onions 1 to 1 ½ inches in diameter (the latter is how it appears in the original recipe)|
|1 to 2 Tbsp chopped parsley, for garnish|
|1 ½ cups whipping cream|
|¼ tsp salt, or to taste|
|Pinch of pepper, or to taste|
|1 Tbsp dry English mustard|
|2 Tbsp tomato paste|
|2 Tbsp fresh chopped parsley basil, or chervil|
- Mix all the ingredients together and rub them into the surface of the pork. Place in a covered bowl. Turn the meat 2 or 3 times if the marinade is time is on the short side, or several times a day if it is of long duration. Allow the meat to marinade from several hours to a couple of days in advance.
- Before cooking, scrape off the majority marinade and pat the meat down thoroughly with paper towels.
- Preheat the oven to 325°F. Heat the fat in a large casserole dish or Dutch oven over medium-high heat. Once the fat/oil is shimmering, and the pork and sear it on all sides until nicely browned. This will take about 10 minutes. Transfer the pork to another plate. (If you skipped marinading the pork, season the pork with salt and pepper.)
- Pour all but 2 spoonfuls of fat out of the casserole. (If the rest of the fast is still in good condition, reserve on the side.) If fat has burned, throw it all out and use additional cooking oil or butter instead. Return the pork to the pan with its fattiest side up and add in the herb bouquet and garlic cloves. Cover the casserole/Dutch oven and heat it until the meat is starting to sizzle, then transfer to the lower third of the oven. Roast for about 2 hours, basting the pork periodically with its juices.
- During the pork’s first hour of cooking, prep the potatoes. Bring a pot of salted water to a boil. Add the potatoes, allow the water to return to a boil, and boil for ½ minute. Drain. Lightly brown the potatoes in a hot skillet using the reserved fat or cooking oil. Season with salt and pepper
- If using small whole onions, pierce a cross in the root end of the onions, and boil them in salted water, then drain.
- After the pork has been cooked for an hour, arrange the potatoes and onions around it and baste them with the juices in the casserole dish. Cover and return the casserole dish to the oven for another hour, or until a meat thermometer reads 180-185°F, basting the meat and vegetable once or twice.
- Remove the pork from the oven and set it aside and allow it to rest. Use a baster to remove the majority of the juices from the pan and transfer to another vessel and degrease them. (See note.) You can either serve these in a gravy boat on the side or use them to make the sauce.
- While the pork is resting, simmer the cream, salt, and pepper in a saucepan for 8 to 10 minutes, or until it has reduced to about a cup.
- Whisk in the mustard and tomato paste, followed by the degreased pork juices, then simmer for 3 to 4 minutes. Taste and adjust the seasoning. Stir in the herbs. Place in a gravy boat to serve with the pork.
- Serve the pork and vegetable in the casserole dish/ Dutch oven, or transfer to a platter and arrange the vegetables around it and garnish with chopped parsley. Serve with the sauce on the side.
SLOW COOKER PORK ROAST ROTI DE PORC A LA MIJOTEUSE RECIPE – FOOD …
Total time: 4 hours 15 minutes
Prep time: 15 minutes
Cook time: 4 hours
Yield: 6 serving(s)
|2 lbs boneless pork loin roast|
|2 garlic cloves, peeled and sliced in slender pieces|
|salt and pepper|
|2 tablespoons butter|
|2 tablespoons olive oil|
|1/4 cup Dijon mustard|
|2 onions, chopped|
|2 cups beef bouillon|
|1 1/2 lbs potatoes, cut in chunks|
|1 lb carrot, cut in chunks|
|1 bouquet garni (optional)|
- Begin by making vertical slits with a pointy knife in the roast. Insert a piece of garlic in each of the holes.
- Melt the butter with the olive oil in a heavy skillet on medium high heat. Sprinkle the roast with salt and pepper then brown it on all sides in the hot butter.
- When it’s browned all over, remove from the heat and slather the mustard on all sides of the roast.
- Place about 1/2 of the cut potatoes and carrots in the bottom of the crockpot, then put the roast on top of this.
- Return the skillet to the heat and add the onions. Brown the onions for five minutes, stirring occasionally. Place the browned onions on top of the roast and add the rest of the carrots and potatoes as well.
- Return the skillet to the heat one last time and add about 1/2 cup of the beef bouillon. Use a wooden spatula to scrape the bits off the bottom of the pan and into the bouillon. When most of the bits are unstuck, pour this along with the rest of the bouillon on top of the roast.
- Cook the pork roast for 6 hours on low heat. If you are home, you can give things a stir every once in a while.
- To serve, remove the roast form the crock pot and cut iit n thick slices. Serve in a deep plate with the potatoes and carrots and topped with a ladle of the sauce. Don’t forget the French bread!
- Notes: This slow cooker pork roast recipe couldn’t be simpler and you can change it around as you wish. You could for example, include green beans along with the other vegetables or use different herbs. A splash of wine would be a fine addition as well. A good tip from duonyte, if you twist the knife blade slightly as it is piercing the meat and slide the garlic sliver down the blade and into the meat. The garlic permeated the meat. I thank her for this.
- Don’t worry about the mustard flavor being too strong. Mustard loses its bite when it is cooked, so all you get here is great flavor.
- Slow cooking in a juicy sauce is perfect for pork roasts, which otherwise have a tendency to be a bit dry. You’ll want to serve this slow cooker pork roast recipe with a good loaf of French bread because there is lots of great sauce to sop up. A deep plate, called a soup plate, is ideal for serving juicy dishes like this.
Calories 469.1, FatContent 21.8, SaturatedFatContent 5.6, CholesterolContent 107.1, SodiumContent 487.1, CarbohydrateContent 31.7, FiberContent 5.6, SugarContent 6.3, ProteinContent 36.4