Best 2 French Roast Pork Recipes

Indulge in the exquisite flavors of French Roast Pork, a classic dish that embodies the culinary artistry of France. This delectable pork dish showcases tender and juicy meat infused with a symphony of herbs and spices, all complemented by a rich and flavorful sauce. As you embark on this culinary journey, discover a collection of three distinct recipes that cater to your taste preferences and cooking techniques. From the traditional French Roast Pork with its crispy crackling skin and succulent meat to the aromatic Slow Cooker French Roast Pork that effortlessly infuses every bite with savory goodness, and the tantalizing French Roast Pork Loin with its elegant presentation and juicy tenderness, each recipe promises a unique and unforgettable dining experience. Prepare to tantalize your taste buds and impress your loved ones with this iconic French dish that celebrates the essence of fine cuisine.

Here are our top 2 tried and tested recipes!

FRENCH ROAST PORK

French Roast Pork image

This is perfect! Very Delicous. The Spices are phenomenal. Comes from "The All New Good Housekeeping Cookbook" Let me know what you all think.

Provided by crazycookinmama

Categories Pork

Time 1h5m

Yield 6 Main Dish Servings, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs boneless pork loin roast, trimmed
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup dry white wine
2/3 cup chicken broth

Steps:

Preheat oven to 350³F.
Pat pork dry with paper towels.
In cup, combine salt, thyme, cinnamon, pepper, nutmeg, and cloves.
Use to rub on pork.
Place roast on rack in small roasting pan (13" by 9").
Roast pork until meat thermometer inserted in center of roast reaches 155³F, about 1 hour.
Internal temperature of meat will rise to 160³F upon standing.
When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier slicing.
Meanwhile, add wine to rasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan.
Add broth and heat to boiling; boil 2 minutes.
Remove from heat and skim and discard fat.
Serve pan juices and applesauce with pork.

FRENCH ROAST PORK

French Roast Pork image

Found in: Guide To Travel in France and All Things French. The intro reads: "This recipe is good, and simple. I like making the gravy half way through like this to avoid some of the last minute panic.". Sounds delicious to me.

Provided by Annacia

Categories Pork

Time 1h57m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 (5 lb) pork rib roast
2 garlic cloves, thinly sliced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup chopped onion
1/2 cup chopped carrot
2 parsley sprigs
2 tablespoons all-purpose flour
1 tablespoon chopped parsley
1 tablespoon salt
1/8 teaspoon pepper
1/4 cup butter or 1/4 cup margarine, melted
chopped parsley
2 cups chicken stock
3 lbs medium potatoes, pared and sliced thin
1 cup chopped onion

Steps:

Preheat oven to 425 degrees F.
Wipe pork roast with damp paper towel and rub the outside of the pork with the slices of garlic.
Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper and rub over pork to coat well and insert garlic slivers where possible in crevices in bone.
Place the pork, fat side up, in a large shallow roasting pan on top of 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs and roast uncovered for 1 hour.
Remove from the pan and pour off most of the fat, leaving about 1 tablespoon in pan, stir 2 tablespoons flour into pan and gradually stir in 1 1/2 cup of chicken stock into flour mixture until well combined and smooth.
Bring to the boil then reduce heat to a simmer, stirring to dissolve browned bits for about 2 minutes, strain gravy through strainer into saucepan, discarding vegetables.Set gravy aside to reheat later and return pork to roasting tray.
Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1 tablespoon salt and 1/8 teaspoon pepper to mix well, arrange around roast and heat remaining chicken stock to boiling and pour over potatoes, brush potatoes with melted butter.
Reduce oven temperature to 400 degrees F, then roast pork 45 minutes to 1 hour longer, reheat the gravy and serve with pork and potatoes.

Tips:

Choose a good quality pork roast. Look for one that is evenly marbled with fat, as this will help to keep the meat moist during cooking.
Season the pork roast generously with salt, pepper, and any other desired spices. This will help to enhance the flavor of the meat.
Sear the pork roast in a hot pan before roasting. This will help to create a flavorful crust on the outside of the meat, while keeping the inside tender and juicy.
Roast the pork roast in a preheated oven at 325°F (165°C) for about 20 minutes per pound. Use a meat thermometer to ensure that the internal temperature of the meat has reached 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
Let the pork roast rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

Conclusion:

French roast pork is a classic dish that is sure to impress your guests. With its crispy skin, tender meat, and flavorful gravy, this dish is perfect for any special occasion. By following these tips, you can easily create a delicious and memorable French roast pork that everyone will love.

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