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Pork Loin with Confit Garlic Petals Recipe
Patrick Ruszczynski
Flavors of Périgord
Total time: more than 2 hours
Preparation time: 20 minutes
Oven temperature: 180° C (350° F)
Cooking time: 50 minutes for the pork loin and 2 1/4 hours for the tomato and garlic confit
Difficulty: Easy
Chef's Note

A favorite recipe enjoyed at Le Fil du Temps, a bistro on the Dronne River in Brantôme, Périgord


This roast is a perfect dish for entertaining 10 or so guests. You can easily prepare the confit garlic and tomatoes in the morning or even a day ahead, so that all that's left to do is put the roast in the oven while your guests are having an aperitif.
Ingredients for 10-12 servings
- 1 Pork loin roast
- 450 g (1 lb.) Rognons
- 10 confit Garlic ''petals'' (recipe follows)
- 3 confit tomatoes
- 1/2 bunch chopped rosemary leaves
- Duck fat
- A pinch of sugar
- Salt and pepper
  1. Butterfly the pork roast: slice it crosswise, being careful to not cut completely through it, then open the two halves like a book;
  2. season with salt, pepper and rosemary; stuff with the kidneys, confit garlic and tomatoes; close again and tie up like a roast; brush with duck fat; place on a spit and cook on a rotisserie, or else place into a 180° C (350° F) oven for about 50 minutes; a meat thermometer inserted in the middle of the roast should indicate 62° C (144° F.)

Confit Garlic Petals

  1. Slice the garlic cloves on a mandolin;
  2. pour some duck fat over top and let cook slowly in a 70° C (160° C) oven for 10-15 minutes; remove and drain on paper towels.

Confit Tomatoes

  1. Cut the tomatoes in quarters; seed them;
  2. place on a parchment-lined baking sheet (avoid placing the tomatoes in direct contact with the metal: oxidization will occur)
  3. Season with salt and pepper and sprinkle with a pinch of sugar;
  4. place into a 60° C (140° F) oven and cook for 2 hours.
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