Pork roast orloff style:
1 Preheat the oven to 180°.
2 Make slits in your roast, fill with a slice of onion and a slice of cheese, you can make about 4 to 5 slits.
3 Retie the roast if necessary.
4 Put the remaining onion in the dish. Crumble the bouillon cube and add the water.
5 Bake for at least 1 to 1.5 hours.
6 At the end of cooking add the cream and let rest 5 to 10 minutes in the hot oven with the door closed and serve.
Pork roast orloff style is a French take on the Russian orloff, but here with maroilles, a pungent northern French cheese that adds real character and stays with you. The onion slices soften as they cook inside the meat and turn sweet. The maroilles melts slightly and flavors the whole roast. Serve with steamed potatoes or celery-root purée, that's enough. Some add braised lettuce on the side. The roast itself is the star, and the sauce should be smooth, hot, and poured generously onto the plate.
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