Frenchroastpork Recipes

CROWN ROAST OF PORK

Steps:

• Preheat the oven to 450 degrees F.
• For the pork: In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup olive oil. Sprinkle the pork generously with salt and brush both sides with the olive oil herb paste.
• Stand the pork rack up and curl it around so that the two ends meet; be sure that the thick meaty part of the pork is on the inside. Secure the roast by tying it twice around the outside of the roast with twine.
• Place the pork in a large roasting pan fitted with a pizza pan tray and stuff the center of the pork with the Pear and Chestnut Stuffing. (There will be leftover stuffing. Place the leftover stuffing in a baking dish and cook for 35 minutes at 350 degrees F.)
• For the pan sauce: Place the garlic and diced veggies around the pork. Add half the chicken stock, the wine and bay leaves to the pan. Sprinkle everything with salt.
• Cover the pork bones with aluminum foil to prevent the bones from burning. Place the pork in the oven. Roast until the pork is starting to brown, about 30 minutes.
• Turn the oven down to 325 degrees F.
• Roast the pork for 2 1/2 more hours, basting the pork occasionally. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with the remaining stock.
• When the pork is cooked to the proper doneness - an instant-read thermometer should read 140 to 145 degrees F - remove it from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil. Let the pork rest for 20 to 25 minutes.
• Bring the pan juices to a boil. Taste and re-season if needed. Blend the veggies if desired to create a smoother sauce. I also like to leave them in.
• To serve: Remove the twine. Scoop out the stuffing and cut the pork in between the bones to create chops. Top with pan sauce.
• Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.
• Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.
• Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.
• Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.

FRENCH ROAST PORK

Steps:

• Preheat oven to 350³F.
• Pat pork dry with paper towels.
• In cup, combine salt, thyme, cinnamon, pepper, nutmeg, and cloves.
• Use to rub on pork.
• Place roast on rack in small roasting pan (13" by 9").
• Roast pork until meat thermometer inserted in center of roast reaches 155³F, about 1 hour.
• Internal temperature of meat will rise to 160³F upon standing.
• When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier slicing.
• Meanwhile, add wine to rasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan.
• Add broth and heat to boiling; boil 2 minutes.
• Remove from heat and skim and discard fat.
• Serve pan juices and applesauce with pork.

FRENCH ROAST PORK

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

COUNTRY FRENCH PORK WITH PRUNES AND APPLES

Steps:

• Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

FRENCH-STYLE POT-ROASTED PORK LOIN RECIPE - (4.1/5)

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate. 2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper. 3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones). 4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard thyme sprigs and bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.

FRENCH-STYLE POT-ROASTED PORK

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate. 2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper. 3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).