1 hr 30 mins
Carre de Poc Roti aux Tomates, Ail, Oignons, et Carottes from Simply French, by Patricia Wells. My favorite French cookbook uncovers the mysteries of French cooking, it's not all heavy sauces. This is lovely, takes some time but is well worth it.
My Private Note
Units: US | Metric
- 12 small plum tomatoes
- 5 tablespoons unsalted butter
- 2 large onions, cut crosswisa into 1/2-inch rounds
- sea salt
- fresh ground white pepper
- 2 tablespoons extra virgin olive oil
- 5 large carrots, cut diagonally into 1/2-inch slices
- 4 large garlic cloves, halved
- 1 bunch fresh sage
- 2 teaspoons fresh thyme leaves
- 3 lbs rolled boneless top pork loin roast, trimmed and tied, at room temperature
- 1Preheat the oven to 400 degrees.
- 2Prepare the tomatoes: Core and peel with a vegetable peeler, halve each tomato lengthwise and squeeze lightly to remove the seeds.
- 3With a small spoon, remove the pulp.
- 4Set aside the outer shells of the tomatoes.
- 5Cook the onions: In a large skillet, heat three tbs of the butter over low heat.
- 6When hot add the onions but do not salt (this allows the onions to brown more easliy).
- 7cook the onions, shaking the pan from time to time, until nicely, evenly browned on one side, about 5 minutes.
- 8Turn carefully and cook on the other side until evenly browned, about 5 minutes more.
- 9The onions will have a tendency to fall apart, but try to keep them in a single piece as you turn them.
- 10Remove from the heat and season generously with salt and pepper.
- 11Drain and set aside.
- 12Cook the tomatoes: In a large skillet, heat the oil over moderatley high heat.
- 13When hot, add the tomato shells and cook, shaking the pan from time to time, until nicely, evenly browned, about 10 minutes.
- 14Remove from the heat and season generously with salt and pepper.
- 15Drain and set aside.
- 16Cook the carrots: In a large skillet heat the remaining 2 tbs of butter over low heat.
- 17When hot, add the carrots, seasoned generously with salt and pepper.
- 18Cook the carrots, shaking the pan from time to time, until nicely, evenly browned and soft and tender when pierced with a fork, about 15 minutes.
- 19Add the garlic and cook for 2-3 minutes more.
- 20Remove from the heat and season generously with salt and pepper.
- 21Drain and set aside.
- 22Select an oval baking dish that will hold the pork and vegetables without crowding.
- 23Arrange an overlapping layer of onions at one end of the dish, place an overlapping layer of tomatoes alongside the onions and do the same with the carrots on the other side.
- 24You will then have all the vegetables in one layer on the bottom of the baking dish.
- 25Mince half of the sage leaves and sprinkle over the vegetables, along with the thyme.
- 26Season the pork generously with salt and pepper.
- 27Tuck the remaining whole sage leaves beneath the string around the pork.
- 28Place the pork, fat side up, on top of the vegetables.
- 29Place the baking dish, uncovered, in the center of the oven and roast for 1 hour.
- 30Add 1/2 cup water, cover the pork loosely with aluminum foil, and roast for 15 minutes more.
- 31Leaving the foil covering in place, turn off the oven and leave the door slightly ajar.
- 32Let rest a minimum of 15 minutes or up to 1 hour.
- 33The pork will continue to cook as it rests.
- 34To serve, remove and discard the string.
- 35Carve the pork into thick slices and arrange on warmed dinner plates.
- 36Serve with the roasted vegetables alongside.
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Nutritional Facts for Boneless Roast Loin of Pork With Aromatic Vegetables
Serving Size: 1 (360 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 670.8
- Calories from Fat 327
- Total Fat 36.4 g
- Saturated Fat 14.7 g
- Cholesterol 209.3 mg
- Sodium 182.5 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 3.9 g
- Sugars 8.1 g
- Protein 67.3 g
The following items or measurements are not included: