Thursday, March 01, 2007

Quick pork roast and potatoes

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
  1. Place the pork roast in an oven-safe dish. Season with salt and pepper on all sides.
  2. 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.
  3. 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.
  4. 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).
  5. Pour the olive oil on the roast (so that it gets a nice color) and on the potatoes (to make them tender and juicy).
  6. 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.
  7. Slice the leftover meat thiner and eat cold with Dijon mustard in sandwiches or with a crisp greens salad.


bernie said...

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Having a look at "Croque en Bouche" may help you have a better idea of what I am talking about !

Go to :

If you think it is a good idea and if you want to share this idea, join us at :

I apologize for my bad english and my mistakes...

Thank you for your understanding and I look forward to hearing from you.



Betty C. said...

I never take pictures of my evening creations because the flash just doesn't do it for me. That leaves out a lot of good food...I can't wait for daylight savings time!

niko said...

Do you cover the roast while it's cooking?

Anonymous said...

Thank you for this recipe! It's very yummy. French culinary is the best!

Suzette said...

Great recipe. I used onions (no shallots) and no potatoes (didn't have any).

I roasted it at a lower temperature, but it still came out well.

This recipe is a keeper! (Next time I'll have shallots and potatoes on hand... would have been even better!

celestialtapir said...

I didn't have any wine on hand, so I cooked this with sweet cider instead. Turned out really well! Thanks for this recipe.