Prep
10 min
Cook
90 min
Total
1h40
A pork roast stuffed with onion slices and maroilles cheese, roasted for 1h30 in a light stock, finished with cream. The method is simple: score the meat, tuck in onion and cheese, braise at 180°C. The sauce comes together on its own. No fuss, just good eating.
Ingredients
Pork roast orloff style:
- 1 pork roast
- 1 onion peeled and cut into thick slices
- maroilles cheese
- 1/2 bouillon cube
- 1 glass of water
- 0.8 cup (20 cl) of cream
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