French Roast Pork Recipes

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

COUNTRY FRENCH PORK WITH PRUNES AND APPLES

Steps:

• Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

ROASTED RACK OF PORK

Steps:

• Preheat the oven to 325 degrees F. If you are short on time, you can cook the pork at temperatures up to 350 degrees F; however, slower and lower cooking results in more tender and juicy meat.
• To prepare the pork for cooking, set the pork on a baking sheet and score the skin into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat. Scoring exposes more fat to the heat, which results in more fat being rendered during cooking.
• Bring the vinegar, sugar and 5 cups water to a boil in a saucepan; then add the baking soda and bring back up to a boil. Carefully pour the boiling liquid over the skin of the roast. Pat the skin dry and discard the liquid. Next, rub the grapeseed and olive oils all over the pork; then rub the pork with the rosemary and thyme. Sprinkle with salt and pepper.
• Place the pork in a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours.
• When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).

FRENCH-STYLE POT-ROASTED PORK

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate. 2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper. 3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).

FRENCH ROAST PORK

Steps:

• Preheat oven to 350³F.
• Pat pork dry with paper towels.
• In cup, combine salt, thyme, cinnamon, pepper, nutmeg, and cloves.
• Use to rub on pork.
• Place roast on rack in small roasting pan (13" by 9").
• Roast pork until meat thermometer inserted in center of roast reaches 155³F, about 1 hour.
• Internal temperature of meat will rise to 160³F upon standing.
• When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier slicing.
• Meanwhile, add wine to rasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan.
• Add broth and heat to boiling; boil 2 minutes.
• Remove from heat and skim and discard fat.
• Serve pan juices and applesauce with pork.

FRENCH ROAST PORK

Steps:

• Preheat oven to 425 degrees F.
• Wipe pork roast with damp paper towel and rub the outside of the pork with the slices of garlic.
• Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper and rub over pork to coat well and insert garlic slivers where possible in crevices in bone.
• Place the pork, fat side up, in a large shallow roasting pan on top of 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs and roast uncovered for 1 hour.
• Remove from the pan and pour off most of the fat, leaving about 1 tablespoon in pan, stir 2 tablespoons flour into pan and gradually stir in 1 1/2 cup of chicken stock into flour mixture until well combined and smooth.
• Bring to the boil then reduce heat to a simmer, stirring to dissolve browned bits for about 2 minutes, strain gravy through strainer into saucepan, discarding vegetables.Set gravy aside to reheat later and return pork to roasting tray.
• Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1 tablespoon salt and 1/8 teaspoon pepper to mix well, arrange around roast and heat remaining chicken stock to boiling and pour over potatoes, brush potatoes with melted butter.
• Reduce oven temperature to 400 degrees F, then roast pork 45 minutes to 1 hour longer, reheat the gravy and serve with pork and potatoes.

FRENCH-STYLE POT-ROASTED PORK LOIN RECIPE - (4.1/5)

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate. 2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper. 3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones). 4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard thyme sprigs and bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.