Dish: Carré De Porc À La Provençale
This pork roast is traditionally made with fresh sage leaves, which are inserted into it several hours before cooking. If available, use in this recipe.
Otherwise, it is flavorful with only thyme and bay leaves.
1 roast loin of pork, 7 to 8 pounds.
4 garlic cloves, cut into silvers.
2 teaspoons dried thyme.
2 medium bay leaves, crumbled.
Salt, freshly ground pepper to taste.
3 to 4 tablespoons olive oil.
1 and a half cup dry white wine.
1 and a half chopped fresh parsley.
Trim any excess fat from the roast. With the point of a sharp knife, make small incisions in the flesh and insert the garlic slivers into them. Rub the pork with the thyme, bay leaves, salt and pepper.
Put in a large bowl or kettle and sprinkle with olive oil and wine. Leave 4 to 5 hours. Arrange on a rack in a shallow roasting pan. Pour any liquid over the pork. Roast, uncovered, in a preheated slow oven, allowing 35 to 40 minutes per pound, or until the meat thermometer registers 185F.
When cooked, sprinkle parsley over the roast.