Pot Roasted Loin Of Pork

chef.camargo's picture

Jan. 10, 2012


Loin pork 5 Pound , with the excess fat removed, finely chopped and reserved, and with the backbone (chine) sawed through at 1/2
Flour 3 Tablespoon
Onions 2 Large , peeled and cut crosswise into 1/4
Garlic 1 Teaspoon , finely chopped
Carrots 3 Medium , scraped and finely chopped
Dry white wine 1 Cup (16 tbs)
Chicken stock 1/2 Cup (8 tbs) (Fresh Or Canned)
Crumbled dried thyme 1/2 Teaspoon
Paprika 1/2 Teaspoon
Salt 2 Teaspoon
Freshly ground black pepper To Taste



1 Preheat the oven to 350°F.


2 Using paper towels, pat dry the pork loin completely.

3 Sprinkle it evenly on all sides with the flour.

4 In a heavy 6- to 8-quart casserole, fry the reserved pork fat over moderate heat, turning the bits frequently using a slotted spoon until they are crisp.

5 Remove and discard the bits.

6 In the fat, brown the pork loin, turning it frequently until rich bron in color.

7 Transfer the pork loin to a plate.

8 Add the onions and garlic to the fat remaining in the casserole.

9 Stirring frequently, cook over moderate heat for about 5 minutes, or until the onions are soft and translucent but not brown.

10 Add in the carrots and cook for a minute or so longer.

11 Stir in the wine, chicken stock, thyme, paprika, salt and a few grindings of pepper, and bring to a boil over high heat.

12 Scrape in any brown particles that cling to the bottom and sides of the casserole.

13 Return the pork loin and the liquid and cover the casserole tightly.

14 Braise in the middle of the oven for about 90 minutes.

15 On a heated platter, place the pork loin.

16 Using a slotted spoon, skim the fat from the surface of the cooking liquid.

17 Through a fine sieve, strain the liquid through into a bowl.

18 Pour some gravy on the pork to moisten.


19 Pour the remaining gravy into a sauceboat and serve at once.

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 330Calories from Fat 162

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 467 mg19.46%

Total Carbohydrates 10 g3.3%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet