Pork roast with herbs
A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
66 K 3.8/5 (8 reviews)
4 hours 40 min.
Easy
4 people
8 IngredientsLast modified on: January 16th 2019
500 g pork meat
½ 
75 g 
750 g 
Times for this recipe
Preparation: 30 min.
Cooking: 4 hours 10 min.
All in all: 4 hours 40 min.
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Step by step recipe
Stage 1 - 2 min.
Prepare 500 g 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 750 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 | 150 RDI=60 % | 160 RDI=20 % | 100 RDI=20 % | 2,070 RDI=100 % | 8,660 RDI: 100 % |
| 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 4 people : 9.30 €
- 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
Like these other recipes: Ramekins of duchess potatoes, Mini Mont d'Or fondue with "spuds in blankets", Winter vegetable soup, Gratin "grilled inside", Maroilles cheese quiche, ... See them all 81
Pork meat
Like these other recipes: Pork escalope with mushrooms and sage cream, Roast pork with sage, cooked in a bag., Duo of slow-cooked pork, Cajun pulled pork, Sautéed pork with mushrooms in a cream sauce., ... See them all 7
Shallot
Like these other recipes: Mushroom Pancakes au Gratin, Zucchini and tomato remoulade, Creamy risotto with diced vegetables and flax seeds, Cod loin with saffron, Sauce Normande (for fish), ... See them all 197
Bayleaf
Like these other recipes: Spaghetti with tomatoes and pesto, Polpete, Potatoes with bacon and herbs, Preserved tomatoes, Rabbit civet "à la normande", ... See them all 64
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