Rôti De Porc Poêlé

After seeing the movie Julie and Julia, I, like thousands of other people, went out to buy the Julia Child Book Mastering the Art of French Cooking (Volume 1). The very first recipe I tried from it was this one, Rôti De Porc Poêlé, which is French for Casserole Roasted Pork. It was an instant hit even before it got to the table because the aroma coming from the kitchen was mouthwateringly amazing!

3 lbs boneless pork roast
4 TBSP cooking oil (I like to use olive oil)
1 medium-sized yellow onion, sliced
1 carrot, sliced
2 cloves of garlic, whole
1 tsp parsley
1/2 bay leaf
1/4 tsp thyme
Salt & pepper.

Preheat oven to 325 degrees.
Dry meat thoroughly with paper towels (important or the meat won’t brown properly).
Put oil into a large dutch oven over a medium-high heat.
When the oil is almost smoking, brown the pork on all sides. (This will take 2-3 minutes per side, so 8-12 minutes total).

Remove pork to a side dish.
Make a herb bouquet with the bay leaf, parsley, and thyme in some cheese cloth and tie it with string.
Stir the vegetables, garlic, and herb bouquet into the remaining fat, cover and cook for 5 minutes.

While waiting, season the pork with some salt and pepper.
Put the pork back in the dutch oven with the fattiest side up.

Cover and heat till the meat is sizzling.
(Optional: I like to add some peeled, quartered potatoes into the pot at this point before putting the pot in the oven).

Place in the lower third of the oven for approximately 2 hours or until a meat thermometer reads 180-185 degrees. All ovens run differently and in my oven this is often ready at about 1 hour 40 minutes.
Baste 2-3 times (about every half hour) during the cooking period.

Mmmmm….goes great with a dollop of apple sauce!

Doesn’t that look delicious?

Nom nom nom…

(Translation: Yes mummy, it’s yum!)

Or something to that effect…

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