Roast Pork
Chef Stephane Reynaud joins Martha to make Grandma Barb's roast pork.
Grandma Barbe's Roast Pork
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The Martha Stewart Show, October Fall 2007
- Yield Serves 6
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Ingredients
- 6 tablespoons olive oil
- 2 1/2 pounds boneless pork loin, cut from the tip
- 2 1/4 cups dry white wine
- 12 pearl onions, peeled
- 1 pound 2 ounces carrots, cut crosswise on the diagonal, into 1-inch pieces
- 2 1/4 pounds waxy potatoes, such as Yukon gold, halved
- 1 dried bay leaf
- 2 sprigs thyme
- 1 bunch fresh flat-leaf parsley, chopped, plus 2 sprigs
- 10 whole black peppercorns
- 1/4 cup unsalted butter, cut into pieces
- 3 cloves garlic, chopped
- Fine sea salt
Directions
- Heat olive oil in a Dutch-oven over medium heat. Add pork and cook, turning occasionally, until golden brown all over, 8 to 10 minutes. Reduce heat, cover, and cook, turning occasionally, 1 1/2 hours.
- Add wine, onions, carrots, potatoes, butter, bay leaf, thyme, 2 sprigs parsley, and peppercorns; dot with butter. Cover, and let simmer until potatoes are tender, about 30 minutes.
- Season pork with salt and sprinkle potatoes with garlic and chopped parsley before serving.
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I made this for a party tonight with some parsnip/carrot mash and it was lovely! The potatoes tasted great cooked in wine! Could have used a bit more salt, however.
I made this for a party tonight with some parsnip/carrot mash and it was lovely! The potatoes tasted great cooked in wine! Could have used a bit more salt, however.
This is one of my favorite recipes for pork. It infuses the normally tasteless American pork with the delicious flavors of the wine. The vegetables come out perfectly and the flavors are balanced. I recommend this highly.
this is delicious but I cooked it longer as we do not like "pink" pork. We like it well done!
This was so easy and very delicious....We love pork so it suited the whole family...Thank you ....