As today is Easter Sunday, I thought it only appropriate to publish a big ol' roast pork recipe that could be substituted for the big ol' ham you might usually make. This recipe, adapted from the great French butcher cookbook Pork & Sons by Stéphane Reynaud, takes less than 2 1/2 hours from start to finish, so you can start cooking at 10 and have it on the table by 12:30, perfect time for an Easter brunch (or so they tell me). Plus, it's a great, festive one-pot meal.
- 6 tablespoons olive oil
- 2 1/2 pound boneless pork loin cut from the end or tip (not center cut)
- 12 pearl onions
- 1 pound carrots
- 2 1/4 cups dry white wine
- 1/4 cup sweet butter
- 1 bouquet garni
- 3 garlic cloves
- 1 bunch fresh parsley
- sea salt
Heat the olive oil in a flameproof casserole. Add the pork and cook over mediumheat, turning occasionally, for 8-10 minutes, until golden brown all over. Lower the heat, cover, and cook, turning occasionally, for 1 1/2 hours.
Peel the onions and cut off the tops. Peel the carrots and cut the ends at an angle.
Pour the white wine into the casserole and add the onions, carrots, potatoes, butter, and bouquet garni. Replace the lid and simmer for about 30 inutes, until the potatoes are tender.
Meanwhile, coarsely chop the garlic and parsley together.
Remove the bouquet garni from from the casserole, and discard. Season the roast with sea salt and sprinkle the garlic and parsely mixture on the potatoes before serving.