Pork roast with herbs
A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
58K 3.8/5 based on 8 reviews
Last modified on: January 16th 2019
Keywords for this recipe:
1 kg pork meat
1 
150 g 
1 kg 500 g 
Times for this recipe
Preparation: 27 min.
Cooking: 4 hours 10 min.
All in all: 4 hours 37 min.
If you start now, at , you will finish around : ?.Change start time
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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 | 290 110 % | 310 30 % | 190 30 % | 4,130 210 % | 17,310 210 % |
| Per 100 g | 10 4 % | 10 1 % | 7 1 % | 160 8 % | 650 8 % |
| Per person | 40 10 % | 40 4 % | 20 4 % | 520 30 % | 2,160 30 % |
How much will it cost?
- For 8 people : 15.60 £
- Per person : 1.95 £
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: Leek and potato soup, Hearty potato and ham gratin, Smoky potato and potimarron gratin, Endives "bonne femme", Comtoise tart for Seàn, ... See them all 77
Pork meat
Like these other recipes: Cajun pulled pork, Duo of slow-cooked pork, Roast pork with sage, cooked in a bag., Sautéed pork with mushrooms in a cream sauce., Pork sautéed with green beans, Asian style, ... See them all 7
Shallot
Like these other recipes: Snow peas sautéed in butter, Welsh-style potato purée, How to prepare cockles, Escalope of veal in a cream sauce, Sea bass with coriander cream en papillote, ... See them all 190
Bayleaf
Like these other recipes: Small ratatouille with , Rabbit civet "à la normande", Onion fondue, Sausage and lentils "en cocotte", Auvergne gratin, ... See them all 61
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