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Roast Pork with Yellow Potatoes Recipe
Flavors of Quebec
Cooking time: 3 hours or more
Total time: more than 2 hours
Preparation time: 20 minutesCooking time: 3 hours or more
Difficulty: Easy
Chef's Note
This recipe dates back to the early days of New France when the Québécois used every part of the pig in their cooking, often leaving the rind on, which had the effect of coloring the potatoes. Usually pork loin was used, cooked slowly over low heat for more than six hours in a cast iron cauldron. Near the end, the potatoes were added to the drippings from the roast.
Ingredients
Ingredients for 6-8 servings
- 1 Pork loin, 2.5 kg (5 1/2 lb.)
- 2 cloves of garlic
- Potatoes
- 1 tsp. savory
- 1 tsp. dry mustard
- 1/2 tsp. sage
- Salt and pepper
- 500 ml (2 cups) water
- Carrots and leeks (optional)
Method
- insert small pieces of garlic into the roast; place in a roasting pan;
- rub the roast with a mixture of savory, mustard and sage; season with salt and pepper;
- cook in a 170° C (325° F) oven for 1 hour;
- add the vegetables and water; continue cooking for 2 hours longer, turning the potatoes halfway through and basting the meat often. Serve hot.
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