Carré de Porc Rôti Boulangère
A delicious and traditional French pork roast paired with savory boulangère potatoes, perfect for hearty meals. This recipe uses a roasting technique that lets the potatoes absorb the pork’s rich flavors.
Nutrition Facts
Per Serving: Calories: 650 kcal, Fat: 35 g, Sodium: 900 mg, Carbohydrate: 45 g, Protein: 42 g
Descriptions
The Carré de Porc Rôti Boulangère is a delightful French dish that combines a perfectly roasted pork loin with gratin-style potatoes cooked in a flavorful broth with onions. The pork is roasted to perfection, while the potatoes absorb the savory juices and become tender.
This traditional dish is often served with its own jus, created by deglazing the roasting pan. Ideal for family dinners or special occasions, it can also be paired with seasonal vegetables or greens.
Directions
1- Prepare the Workstation (5 minutes)
Set up your workspace with all necessary ingredients and equipment.
2- Prepare the Pork (15 minutes)
- Trim the half-vertebrae, remove the dorsal nerve, and trim the rib bones.
- Tie the roast and crush the bones for the sauce, then set aside.
3- Prepare the Vegetables (30 minutes)
- Peel and wash the carrots, onions, and garlic.
- Dice the carrots and half of the onion into a fine Mirepoix for the sauce.
- Slice the remaining onions finely for the potatoes, and thinly slice the potatoes with a mandoline to 1/8 inch thickness.
- Create a bouquet garni with herbs like thyme and bay leaves.
4- Cook the Pork (1 hour 20–30 minutes)
- Season the pork and place it in a roasting pan with crushed bones and trimmings around it.
- Baste with melted butter or oil and roast at 400°F (200°C), turning and basting frequently. Ensure the pork is fully cooked.
5- Cook the Potatoes Boulangère (20 minutes of prep, 45-50 minutes in the oven)
- Sauté the onions in butter for 15 minutes, allowing them to soften and brown slightly.
- Pre-cook the potato slices by lightly browning them in a pan, then season.
- Layer the potatoes and onions in a buttered baking dish, garlic-rubbed.
- Pour chicken stock over the layers, ensuring the potatoes are covered.
- Add two garlic cloves and a bouquet garni, then cook in the oven for 45-50 minutes until the potatoes are tender and golden.
6- Plate the Dish (5 minutes)
- Wipe the edges of the potato dish, and place it on a trivet.
- Transfer the pork roast to a serving platter, pour over some pan jus, and garnish with watercress.
- Serve the remaining jus in a gravy boat.
Note's
- For extra flavor, roast the pork directly over the potatoes so they absorb the dripping juices.
- The pork should reach an internal temperature of 160°F (71°C) to ensure it’s fully cooked.
- You can serve this dish with additional sides like braised red cabbage with apples or green lentils with bacon for a complete meal.
Ingredients
For the Pork Roast:
- 5 lbs (2.4 kg) bone-in pork loin
- 1.5 oz (40 g) butter or 1/4 cup peanut oil
- 3 oz (80 g) carrots
- 1/2 medium onion (2 oz / 80 g)
- 1 garlic clove, crushed
- 1/2 cup light brown stock (or water)
- Salt and freshly ground black pepper
- Fresh thyme and bay leaves
For Boulangère Potatoes:
- 4.4 lbs (2 kg) firm potatoes, thinly sliced
- 3/4 lb (800 g) onions, thinly sliced
- 3 oz (80 g) butter
- 2 garlic cloves, crushed
- 1 bouquet garni (thyme, bay leaves)
- 4 cups (1 liter) chicken stock
- Salt and pepper
