Pork Loin Boulanger
HT MC French 105mins
Hot Pork Vegetables Herbs Main course Gluten Wheat
Free Eggless France Europe
Loin of Pork, skin
removed and chined
and Black Pepper
teasp Fresh Rosemary, crumbled
teasp Fresh Thyme, crumbled
Large Potatoes, sliced
Onion, finely chopped
tbsp finely chopped fresh Parsley
fl.oz. Fresh Light Stock (Chicken or Vegetable)
Heat the oven to 220C, 1425F, Gas mark 7. Season the meat with salt, black
pepper and crumbled fresh rosemary and thyme and rub in. Place fat side up, on a
rack in a roasting tin. Roast in the oven for about 1 hour, basting
Meanwhile, pour the milk into a large saucepan, add 300ml/10 fl oz water and
bring slowly to simmering point. Add the sliced potatoes to the pan and simmer
for 10 minutes or until half cooked, then drain.
Grease a shallow flameproof gratin dish which is large enough to hold the pork.
Combine the drained potatoes with the chopped onion and parsley and spread over
the base of the dish. Season with salt and black pepper and spread with the
Remove the pork from the oven and reduce the temperature to 200C, 400F, Gas mark
Place the pork on top of the vegetables in the gratin dish and pour in the
boiling stock. Transfer to
the oven and cook for a further 30 - 40 minutes, or until the meat juices run
clear when the meat is pierced
with skewer, almost all the liquid has cooked away and the potatoes are tender.
Pork/Bacon Recipes | General
Pork Prep & Cooking Times |
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