Pork roast with herbs
A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
79 K 3.8/5 (8 reviews)
4 hours 40 min.
Easy
18.55 €
8 people
8 IngredientsLast modified on: January 16th 2019
1 kg pork meat
1 
150 g 
1 kg 500 g 
Times for this recipe
Preparation: 30 min.
Cooking: 4 hours 10 min.
All in all: 4 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Prepare 1 kg pork meat by salting and peppering on both sides.
Choose one of the cheaper cuts, such as shoulder, on the bone. It doesn't matter if it is a bit fatty.
Choose one of the cheaper cuts, such as shoulder, on the bone. It doesn't matter if it is a bit fatty.
Stage 4 - ⌛ 5 min.
Wash 1 kg 500 g potatoes, a mix of "baby" potatoes here.
Stage 5 - ⌛ 4 min.
Put everything in a roasting bag, seal and sit this in an ovenproof dish. Cook at 300°F (150°C) for 4 hours.
Stage 6 - ⌛ 4 hours
After this time, take the meat out of the oven. It will have given off delicious juices. Turn the oven up to 360°F (180°C).
Stage 7 - ⌛ 5 min.
Take the meat out of the bag. Remove and discard the bones.
You will see how tender the meat is as it can be simply pulled apart with a fork.
You will see how tender the meat is as it can be simply pulled apart with a fork.
Stage 8 - ⌛ 2 min.
Take the potatoes out of the bag and transfer to the dish.
Stage 9 - ⌛ 2 min.
Pour off and keep the cooking juices.
Stage 10 - ⌛ 10 min.
Sit the meat on top of the potatoes and moisten with some of the cooking juices.
Put back in the oven for 10 minutes, just to heat everything through thoroughly.
Put back in the oven for 10 minutes, just to heat everything through thoroughly.
Stage 11
Serve either straight onto the table, or plated up.
Remarks
This cooking method can be used for other meats (beef, veal), still with cheaper cuts.
You can improve this recipe even further by browning the meat briefly on both sides in a frying pan before putting it in its roasting bag.
You can improve this recipe even further by browning the meat briefly on both sides in a frying pan before putting it in its roasting bag.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 290 RDI=110 % | 310 RDI=30 % | 190 RDI=30 % | 4,130 RDI=210 % | 17,310 RDI: 210 % |
| Per 100 g | 10 RDI=4 % | 10 RDI=1 % | 7 RDI=1 % | 160 RDI=8 % | 650 RDI: 8 % |
| Per person | 40 RDI=10 % | 40 RDI=4 % | 20 RDI=4 % | 520 RDI=30 % | 2,160 RDI: 30 % |
How much will it cost?
- For 8 people : 18.55 €
- Per person : 2.35 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Chilli potato wedges, Mushroom velouté, Creamy "terre et mer" pots, Potato purée , Endive and beer soup, ... See them all 84
Pork meat
Like these other recipes: Pork and mushroom duo, Pork escalope with mushrooms and sage cream, Duo of slow-cooked pork, Cajun pulled pork, Sautéed pork with mushrooms in a cream sauce., ... See them all 8
Shallot
Like these other recipes: Norwegian tartines, Vegetable tartare, Tandoori-flavoured chicken with leeks, Cabbage and cheddar quiche, Cream and herb dressing, ... See them all 207
Bayleaf
Like these other recipes: Roast beef "like they do it in Santa Fe", Rabbit civet, Rabbit civet "à la normande", Upside-down Parmentier, Red mixed pickle, ... See them all 66
Other recipes you may also like
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare. November 16th 2017536 K4.3 2 hours 40 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018245 K4 50 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020336 K5 2 hours 25 min.
Express apple tart
A fine apple tart, very quick to make. April 8th 2020382 K 24.6 55 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.81 M 23.4 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.