An unmissable French classic: a tender and flavorful pork roast, golden-brown to perfection with its natural pan juices. A simple yet elegant recipe, perfect for family dinners or entertaining guests.
⏱️85 min
📊Easy
👥6 servings
🍽️Main
familybudget-friendly
Ingredients
1.5 kgpork roast (shoulder or loin)
1 cuillère à caféfine sea salt
1 cuillère à caféfreshly ground pepper
3 cuillères à soupeolive oil
2 piècesonion
2 piècescarrot
250 mlwater or broth
2 brinsfresh thyme
1 piècebay leaf
Instructions
1PREPARING THE MEAT: Remove the roast from the refrigerator 30 minutes before cooking to bring it to room temperature. Gently pat it dry with paper towels to remove excess moisture, which will allow for better browning. Season generously with salt on all sides and pepper abundantly. This step is crucial: meat well-seasoned before cooking develops a savory crust and seals the juices inside.
2SEARING THE MEAT: Pour olive oil into a heavy Dutch oven or pot and heat over high heat until it shimmers slightly. Place the roast in the hot pan and let it sear for 3 to 4 minutes on each side without moving it, until you achieve a beautiful golden-brown caramelized crust. Turn it gently with two wooden spoons to avoid tearing the meat. This high-temperature searing seals in the flavors and creates the delicious golden exterior.
3ADDING THE VEGETABLES: Remove the roast and set it aside on a plate. In the same pot, add the peeled onions cut into quarters and the carrots cut into chunks. Let them brown for 4 to 5 minutes, stirring occasionally until they begin to lightly color. The vegetables will flavor the cooking liquid and add a beautiful natural sweetness that perfectly complements the pork.
4DEGLAZING AND COOKING: Pour the water or broth into the hot pot to deglaze and loosen all the caramelized fond from the bottom. Place the roast on top of the vegetables, add the thyme sprigs and bay leaf. Cover the pot with a lid or aluminum foil, then roast in a 160°C oven for approximately 60 to 75 minutes (allow 40 to 50 minutes per kilogram). The meat is cooked when a thermometer reads 63°C at the center, or when the juices that run out when pricked are almost clear.
5RESTING AND SERVING: Remove the roast from the oven and let it rest for 10 minutes covered with aluminum foil before carving. This resting period allows the fibers to relax and the meat to reabsorb its juices, ensuring maximum tenderness. Strain the cooking liquid with the vegetables through a fine sieve to obtain a smooth and flavorful sauce. Slice the roast evenly and present it coated with the hot pan sauce, accompanied by its vegetables.