Recipe by Annacia
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.
- 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
Directions See How It's Made
- 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.