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Pork Boulangere

Ingredients
  Pork loin 3 1⁄4 Pound, rolled (1 Whole)
  Fresh rosemary sprigs 4
  Potatoes 1 1⁄2 Pound (675 Gram)
  Garlic 1 Clove (5 gm), crushed
  Salt To Taste
  Freshly ground black pepper To Taste
  Butter 3 Ounce (75 Gram)
  Chopped parsley 1 Tablespoon (For Garnish)
  Watercress 1 Tablespoon (For Garnish)
Directions

Make small slits in the skin of the pork using a sharp knife and insert a few sprigs of fresh rosemary.
Peel and cut the potatoes in half and slice, using the slicing disc.
Arrange some of the potatoes in the base of a casserole dish and spread over the crushed garlic.
Sprinkle with a few more sprigs of rosemary and place the pork on top.
Add the remaining potatoes around the sides of the meat.
Season and dot with butter.
Cover and cook in a moderate oven (180C, 350 F, gas 4) for 1 1/4 hours.
Uncover and increase the oven temperature to moderately hot (200 C, 400 F, gas 6) for a further 30-40 minutes to crisp the outside.
Sprinkle the potatoes with the parsley and garnish with a bunch of watercress.

Recipe Summary

Method: 
Baked

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