Roast Pork with Yellow PotatoesTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Cooking time: 3 hours or more
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:163.3 kcal
Proteins:16.3 g
Fats:10.4 g
Carbohydrate:0.1 g
Fibers:0 g
Sugar:0 g
Cholesterol:51.8 mg
Sodium:43.7 mg
Calcium:16 mg
Energy:827 kcal
Proteins:82.4 g
Fats:52.5 g
Carbohydrate:0.4 g
Fibers:0.1 g
Sugar:0 g
Cholesterol:262.5 mg
Sodium:221.5 mg
Calcium:80.9 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2500
g
pork loin
2
cloves of garlic
potatoes
5
ml
savory
5
ml
dry mustard
2.5
ml
sage
salt and pepper
500
ml
water
carrots and leeks (optional)
METHOD
- insert small pieces of garlic into the roast; place in a roasting pan;
- rub the roast with a mixture of savory, mustard and sage; season with salt and pepper;
- cook in a 170° C (325° F) oven for 1 hour;
- add the vegetables and water; continue cooking for 2 hours longer, turning the potatoes halfway through and basting the meat often. Serve hot.
WINE SUGGESTIONS
Merlot
Pinot Noir
Sauvignon
CHEF'S NOTES
This recipe dates back to the early days of New France when the Québécois used every part of the pig in their cooking, often leaving the rind on, which had the effect of coloring the potatoes. Usually pork loin was used, cooked slowly over low heat for more than six hours in a cast iron cauldron. Near the end, the potatoes were added to the drippings from the roast.
