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Pork roast with herbs
A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
83 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 | 291 RDI=449 % | 310 RDI=117 % | 191 RDI=262 % | 4,134 RDI=207 % | 17,310 RDI: 207 % |
| Per 100 g | 11 RDI=17 % | 11 RDI=4 % | 7 RDI=10 % | 155 RDI=8 % | 653 RDI: 8 % |
| Per person | 36 RDI=56 % | 38 RDI=15 % | 23 RDI=33 % | 516 RDI=26 % | 2,164 RDI: 26 % |
How much will it cost?
- For 8 people : 18.55 €
- Per person : 2.35 €
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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
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Pork meat
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Shallot
Like these other recipes: Leek and tuna loaf, Brussels sprouts with thyme cream, Cream sauce with Vin Jaune, Sliced veal with leeks and mushrooms, Creamy "terre et mer" pots, ... See them all 215
Bayleaf
Like these other recipes: Potatoes with bacon and herbs, Comtoise stuffed tomatoes, Feta and spinach brik pie, Ratatouille, Preserved tomatoes, ... See them all 68
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