french roast pork

Name: French Roast Pork
Prep time: 30 min
Cook time: 1 h 20 min
Yield: 6
Cuisine: French
Ingredients: 1 - (5 lb) pork rib roast; 2 - garlic cloves, thinly sliced; 1 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 1/2 cup(s) chopped onion; 1/2 cup(s) chopped carrot; 2 - parsley sprigs; 2 tablespoon(s) all-purpose flour; 1 tablespoon(s) salt or to taste; 1/4 teaspoon(s) black pepper; 1/4 cup(s) butter or 1?4 cup margarine, melted; - chopped parsley; 2 cup(s) chicken stock; 3 pound(s) medium potatoes, pared and sliced thin; 1 cup(s) chopped onion

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review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

A recipe that I found years ago in: Guide To Travel in France and All Things French. The intro reads: "This recipe is good, and simple. I like making the gravy half way through like this to avoid some of the last minute panic.". I do need to mention that you should watch the roast for timing. Sometimes, I have found,that it will cook faster than at other times. I suspect that it has to do with the fat content in the meat and possibly the age of the pig although I nit sure if that's the case. Anyway do check as it can be a time variance of up to 45 mins over all.

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yield 6 serving(s)

prep time 30 Min

cook time 1 Hr 20 Min

method Roast

Ingredients For french roast pork

1

(5 lb) pork rib roast
2

garlic cloves, thinly sliced
1 1/2 tsp

salt
1/4 tsp

black pepper
1/2 c

chopped onion
1/2 c

chopped carrot
2

parsley sprigs
2 Tbsp

all-purpose flour
1 Tbsp

salt or to taste
1/4 tsp

black pepper
1/4 c

butter or 1?4 cup margarine, melted
chopped parsley
2 c

chicken stock
3 lb

medium potatoes, pared and sliced thin
1 c

chopped onion

How To Make french roast pork

1
Preheat oven to 425 degrees F. Wipe pork roast with damp paper towel and rub the outside of the pork with the slices of garlic.

2
Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper and rub over pork to coat well and insert garlic slivers where possible in crevices in bone.
3
Place the pork, fat side up, in a large shallow roasting pan on top of 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs and roast uncovered for 1 hour.
4
Remove from the pan and pour off most of the fat, leaving about 1 tablespoon in pan, stir 2 tablespoons flour into pan and gradually stir in 1 1/2 cup of chicken stock into flour mixture until well combined and smooth.
5
Bring to the boil then reduce heat to a simmer, stirring to dissolve browned bits for about 2 minutes, strain gravy through strainer into saucepan, discarding vegetables.Set gravy aside to reheat later and return pork to roasting tray.
6
Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1 tablespoon salt and 1/8 teaspoon pepper to mix well, arrange around roast and heat remaining chicken stock to boiling and pour over potatoes, brush potatoes with melted butter.
7
Reduce oven temperature to 400 degrees F, then roast pork 45 minutes to 1 hour longer, reheat the gravy and serve with pork and potatoes.
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