This is an extraordinary roast pork, the French way or à la française, with an extraordinary sauce! This sauce is so amazing! It’s made with white wine and it has the aromas of thyme and bay leaf! The pork is also cooked on top of veggies for more flavor! This is a recipe coming from the Great French Chef Pierre Gagnaire, and he taught me a new technique to cook the meat and to make this extraordinary sauce! I must admit I did not throw away the vegetables… I eat them :-) they were too good to be thrown away! And the meat is really perfectly cooked! So moist and tender :-) It’s really a nice roast pork! Don’t miss it :-) Moreover, it’s really easy to make! It’s up to you!
In two words:
“You should never forget that a work of Art should always be the reflection of a deep sensation and that deep in this context means strange and that strange means not very well-known or completely unknown”
difficulty – easy
preparation-10'
cooking - 40'
serves - 2
Ingredients
- 300-320gr of loin of pork, boned, rolled and tied
- 5gr of unsalted butter (for the pork)
- ½ teaspoon of olive oil (for the pork)
- 5gr of unsalted butter (for the veggies)
- ½ teaspoon of olive oil (for the veggies)
- ½ an onion
- ¼ of a big carrot
- 1 + ½ clove of garlic
- ½ teaspoon of thyme
- ½ a bay leaf
- 45ml of white wine (or 3 x 1 Tablespoon)
- salt and pepper (for the pork)
- 2 pinches of fleur de sel or coarse salt (for the veggies)
- 5 turn mills of Kampot black pepper (for the veggies)
Steps
- Pre-heat the oven at 200°C
- Wash and peel the carrot
- Peel the onion and the garlic
- Slice the carrot in very small cubes
- Chisel finely the onion
- Slice the garlic in small cubes
- Salt and pepper the meat in all sides
- Add the olive oil and the butter for the meat into a heating pan
- Place the meat standing up to cook until the surface all around is golden, if you can avoid to cook the sides it’s better
- Remove into a plate
- Heat up a casserole with a lid and without any plastic parts for both the casserole and the lid, and big enough to contain the meat
- Add the onion and stir without any oil until it starts to shine a little bit
- Add the butter and the olive oil reserved for the veggies
- Stir the onion until it becomes a bit brown
- Add the garlic and stir in with the onion
- Add the carrots and stir
- Add the thyme and the bay leaf and stir
- Add the salt and pepper for the veggies and stir
- Remove from heat and place the meat on top of the veggies
- Cook into the oven for 5’
- Take out the casserole, return the meat, and pour the wine
- Place the casserole into the oven for another 5’
- Put the lid on and change the oven temperature to 150°C
- Cook for 20’
- Take the meat out into a plate
- Pour the veggies with their juice into a sieve to keep the juice
- Press the veggies well with a tablespoon to take out the more juice you can
- The juice is your sauce!
- Serve with a green salad and/or with the pommes dauphines ;-)
- Really good !
- :-)
Inspiration
A recipe from the Great French Chef Pierre Gagnaire in the book Gagnaire Pierre, La cuisine des 5 saisons de Pierre Gagnaire. 105 recette simples et créatives, Editions Solar, Paris, 2016, p. 206.
o-o C'est si bon ! o-o
