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Roast Pork

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Rate this recipe 4.3/5 (19 Votes)

Ingredients

  • Roast Pork 3.5 lbs
  • 3 cups of milk
  • Grilling herbs
  • Salt and pepper
  • 34 Shallots
  • ½ head of garlic
  • 1 tablespoon of dried Veal
  • 23 Bay leaves
  • scant cup of white wine
  • 1 carton of sour cream
  • 1 leek
  • 1 small carrot
  • olive oil

Details

Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 120mins
Cost Budget Friendly

Preparation

Step 1

Chop the shallots. Remove meat from marinade. In your pan, pour olive oil and heat. Once your oil is hot, brown the roast two minutes on each side over high heat. Put the shallots and let sweat. Put herbs directly on the roast and grill.

Step 2

Pour marinade into the pan, and heat. Add the white wine, bay leaves, and whole garlic cloves DO NOT PEEL.

Step 3

Simmer covered for about 1 h without using the turbine steam pressure cooker. Put the lid on without closing it. Meanwhile, chop the carrot, (already peeled) and leek, you've washed and stripped of its outer leaves if necessary.

Step 4

After about an hour, get your garlic cloves, their peels should fall off. Then crush the cloves with a fork. Pour the puree into your pot and your chopped carrot and leek, and the tablespoon of dried veal. Return to simmer for about 1 hour, covered.

Step 5

After this time, remove the roast from the pan and wrap in aluminum foil. Let stand for about 15min, so it can relax.

Meanwhile, back on the stove reheat your sauce so it will reduce.

Step 6

Reduce the sauce to a very low heat, and pour in your cream. Remove the meat from the foil and put it back in the pot to warm it up. Just before serving, cut the roast into slices about 2 cm per person, and drizzle a little sauce. Put the rest of the sauce into a gravy boat. And now you only have to enjoy!

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Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

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