Recipe: Pork Roast

Name: Pork Roast
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Ingredients: 1 pork roast of 1.7 kg (3.75 lb); 2 tsp ground coriander; 2 tsp oregano; 25 cl (1.1 cups) chicken broth; 20 cl (0.8 cup) white wine; 2 garlic cloves, germ removed; 3 cloves; 10 juniper berries; 1 bay leaf; 3 tomatoes; 2 large shallots; 1 tbsp sunflower oil; 1 tbsp olive oil; salt, ground pepper and a little thyme flowers; a little espelette pepper

By AFTouch-Cuisine 4.7/5 (7 reviews) · 🍳 4 made it

Prep 30 min

Cook 60 min

Total 1h30

Servings 6 serv.

Pork roast is the ham cut before cooking. Count 1.7 kg for 6 people, 1 hour in the oven at 180°C after a good sear. Braise it in white wine with stock, juniper berries and cloves. The sauce finishes as tomato and shallot coulis, reduced by a third. Serve on a bed of tomato purée with broccoli and celery.

Ingredients for 6 servings

Adjust for

servings

1 pork roast of 1.7 kg (3.75 lb)
2 tsp ground coriander
2 tsp oregano
25 cl (1.1 cups) chicken broth
20 cl (0.8 cup) white wine
2 garlic cloves, germ removed
3 cloves
10 juniper berries
1 bay leaf
3 tomatoes
2 large shallots
1 tbsp sunflower oil
1 tbsp olive oil
salt, ground pepper and a little thyme flowers
a little espelette pepper

Step-by-step directions

1 Preheat your oven to 180°C (355°F).
2/ Salt and pepper the roast and rub it with thyme, let rest in the refrigerator covered with plastic wrap the night before.
3/ Heat sunflower oil in a hot Dutch oven and brown the roast 3 minutes on each side until the meat is well browned.
4/ Mix the chicken broth, white wine, coriander, juniper berries, bay leaf, tabasco. Put the roast in the oven and baste with the mixture (at the level of the meat). Add the garlic cloves and place in oven for 1 hour.
5/ In the meantime blanch your tomatoes, hollow them out then cut into small dice, and mince the shallots.
6/ Heat a drizzle of olive oil in a saucepan, add the shallots and tomato dice, sweat them, then add 2 ladles of the meat cooking liquid, adjust seasoning, blend and reduce by a third, keep warm.
7/ Remove the meat from the oven, let rest 15 minutes, slice thinly, plate on a bed of tomato puree.
I serve this dish with a broccoli puree and a celery puree.
Enjoy.

Chef Patrick's Comment

Good classic recipe, you can also serve with a good ratatouille or a garlic mashed potato with the addition of small diced black olives.

Frequently asked questions

Can I replace juniper with another aromatic ?

Yes, but sparingly. Juniper gives a subtle peppery note. You can replace it with 3 black peppercorns or a sprig of rosemary, never both at once. The result changes, but it works. Avoid doubling the aromatics, you'll smother the meat.

How long does cooked pork roast keep ?

In the fridge, maximum 3 days in an airtight container with its sauce. Frozen, up to 3 months. Thaw overnight in the fridge before reheating gently for 15 minutes with a splash of water or stock. Don't leave the meat at room temperature more than 2 hours after cooking.

How do I avoid dry meat after 1 hour of cooking ?

The secret: a covered Dutch oven and baste the meat every 20 minutes with cooking juice. Let the meat rest 15 minutes out of the oven before slicing, it reabsorbs moisture. No Dutch oven ? Cover with foil. Check the core temperature: 65-70°C for medium-rare, no more than 75°C for well-done.