145 min
Easy145 min
Rôti de porc à l’ail et au romarin
Prep20 min
Cook120 min
Servings4
DifficultyEasy
Traditional Quebec recipe with precise, well-organized ingredients.
Preparation
Instructions
0/9
Let the pork roast sit at room temperature for 30 minutes and pat dry.
Preheat the oven to 170 °C. Prepare a baking dish or Dutch oven.
Mix oil, crushed garlic, rosemary, salt, and pepper. Rub all over the roast.
Sear the roast in a very hot pan for 2–3 minutes per side to brown.
Browning builds deep flavor (Maillard reaction).
Transfer to the oven dish. Add 250 ml stock to the bottom (do not submerge the roast).
Roast about 2 hours, basting every 30 minutes with the pan juices.
If the pan dries out, add 50–100 ml more stock.
Remove at 63 °C (145 °F) internal temperature.
Rest 15 minutes, loosely covered, then slice against the grain.
Optional quick pan sauce: deglaze with a splash of stock, scrape browned bits, and reduce 3–5 minutes.
✨
To Conclude
Serve hot with classic sides.
Frequently Asked Questions
3 questions about this recipe
Épaule ou palette.
Have you tried this recipe?
Rate this recipe
