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Rick Stein’s Pot Roast Pork

Transform your Sunday roast repertoire with Rick Stein's French-inspired pot roast pork, as seen on his BBC2 series, Rick Stein's Secret France.

From the book


I bought a couple of jars of enchaud Périgordin in Périgueux market. It’s pork loin studded with garlic and pot-roasted with a small amount of stock and pig’s trotters, then left to go cold before being bottled. It’s designed to be thinly sliced and served with other cold meats, pâtés and pickles. I found it delicious but a little on the dry side, and several attempts to reproduce the dish ended in frustration as being loin, the meat ended up dry. I decided therefore to create a version in which I stud the pork loin with plenty of garlic in the same way, wrap it in the skin to keep in the moisture and pot-roast it with lots of root vegetables for a deep winter flavour. I serve it thinly sliced with the vegetables and strained juices.

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1kg boned pork loin
2 cloves garlic
50g salted butter
300g each of swede, carrot, onion, cut into 3cm chunks
500ml beef or chicken stock
a few thyme sprigs 2 bay leaves
½ tsp black pepper

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Ask your butcher to remove the skin from the pork loin, leaving about 1cm of fat on the meat. You will need the skin as well.

Slice the garlic into slivers, cut evenly spaced holes in the meat with the tip of a small knife and insert a garlic sliver into each one. Lay the pork on the reserved skin, roll it up and tie it with butchers’ string to hold it in place – the skin will keep the meat moist. Cover and leave it in the fridge for at least 4 hours.

Preheat the oven to 180°C/Fan 160°C. Melt the butter in a flameproof casserole dish over a medium heat, add the pork and brown it well on all sides. Remove the pork, then add the vegetables and fry until lightly browned. Put the pork back in the pan on top of the vegetables.

Pour the stock over the pork, add the thyme and bay leaves and season with the peppermix and some salt. Cover with a tight-fitting lid and cook in the oven for 11/4 hours. Check with a meat thermometer if you have one; the internal temperature of the meat at the end of the cooking time should be 70°C.

Put the meat on a board, remove the string and the skin and set aside, then cover the meat with foil to keep it warm. Preheat the grill to medium and put the grill pan on the lowest rung. Sprinkle the skin with salt and grill it until crisp.

Transfer the vegetables to a serving dish with a slotted spoon and keep them warm. Spoon off any excess fat from the juices in the pan, then pass the juices through a sieve and pour them into a warm jug. Taste and adjust the seasoning if necessary. Carve the pork into thin slices and serve with the vegetables, crispy skin and juices.

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From the book: Rick Stein’s Secret France

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