Recipe: Pork Roast

Important: season your pork roast the evening before, peel 2 cloves of garlic, remove the germ and cut small slivers that you will insert into small cuts made with a knife (it's not essential, but it's so much better). In a dish, put a drop of oil and roll your roast in it, salt, pepper and dust with a little thyme flowers, add the bay leaf, wrap it in plastic wrap and keep it in the fridge overnight so it absorbs all these aromas.

1- In a cast iron pot (like a Le Creuset) melt 30g of butter and a touch of oil. When it has browned, put the roast in, browning it on all sides.

2- Preheat the oven to 200° (gas mark 7).

3- In the pot, add the small onions, the 4 remaining unpeeled garlic cloves, the tomatoes cut roughly into large dice, 2 sage leaves, salt, pepper and let sweat covered gently for 7 to 8 minutes

4- Moisten then with your white wine and continue cooking for another 2 minutes then add 1 dl of water, the beans and adjust the seasoning.

5- Cook for 1 hour 15 minutes in the oven (for pork roasts, allow 50 minutes of