There wasn't time (or enough light) for a picture yesterday night but the scene would have deserved one: beautiful pork roast fresh out of the oven, nice and crisp on the outside, soft and juicy at heart, surrounded by potatoes and shallots soon to melt in my mouth... I wish I could have recorded the smell too. It only took 5 minutes to prepare (including a trip to the backyard to get a bay leaf!) and 1 1/2 hours to cook (without doing anything). Totally worth the wait.
- 1 boneless pork shoulder butt (ours was 2.3 lbs, a little over 1 kg)
- 2 golden yolk potatoes (you can use more... I'd say at least one per person)
- 4 shallots
- 3 or 4 sprigs thyme
- 1 bay leaf
- salt and pepper
- 1 cup dry white wine (Pino Griggio makes wonders)
- a few tablespoons olive oil
- Place the pork roast in an oven-safe dish. Season with salt and pepper on all sides.
- Peel the shallots. Cut the larger ones into 2 or 4 pieces. Keep the smaller ones whole. Place all around the roast at the bottom of the dish.
- Peel and slice the potatoes (about 1/4" or 3/8" thick, less than 1 cm). Arrange them in the dish around the roast. Sprinkle with salt and pepper.
- Place the thyme and bay leaf on the roast's sides. Pour 1/2 cup white wine all over the dish, especially on the potatoes (to soak them). Keep the other 1/2 cup wine for about 30 minutes before the end of cooking time (pour it on the potatoes to prevent them from drying up).
- Pour the olive oil on the roast (so that it gets a nice color) and on the potatoes (to make them tender and juicy).
- Bake at 425F (220C) for about 1 1/2 hours (count about 30 minutes per pound), or until a thermometer reads 160F (71C) in the center of the meat. Keep in the oven 5 more minutes (oven turned off) then slice the roast (1/2" to 2/3" thick, less than 2 cm). Serve with the potatoes and shallots. Don't forget to pour the dish's juices on the meat.
- Slice the leftover meat thiner and eat cold with Dijon mustard in sandwiches or with a crisp greens salad.
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