Pork Boulangere Recipe
Summary
MethodBaked
Ingredients
| 1 (l.5-kg/3 1/4-lb) loin of pork, rolled | ||
| Few sprigs fresh rosemary | ||
| 675g/1 1/2 lb potatoes | ||
| Garlic | 1 Clove (5gm), crushed | |
| Ground black pepper | 1 To taste | |
| 75g/3 oz butter | ||
| Chopped parsley | ||
| Watercress | ||
| Salt | To Taste | |
Directions
Make small slits in the skin of the pork using a sharp knife and insert a few sprigs of fresh rosemary.
Peel and cut the potatoes in half and slice, using the slicing disc.
Arrange some of the potatoes in the base of a casserole dish and spread over the crushed garlic.
Sprinkle with a few more sprigs of rosemary and place the pork on top.
Add the remaining potatoes around the sides of the meat.
Season and dot with butter.
Cover and cook in a moderate oven (180C, 350 F, gas 4) for 1 1/4 hours.
Uncover and increase the oven temperature to moderately hot (200 C, 400 F, gas 6) for a further 30-40 minutes to crisp the outside.
Sprinkle the potatoes with the parsley and garnish with a bunch of watercress.
Peel and cut the potatoes in half and slice, using the slicing disc.
Arrange some of the potatoes in the base of a casserole dish and spread over the crushed garlic.
Sprinkle with a few more sprigs of rosemary and place the pork on top.
Add the remaining potatoes around the sides of the meat.
Season and dot with butter.
Cover and cook in a moderate oven (180C, 350 F, gas 4) for 1 1/4 hours.
Uncover and increase the oven temperature to moderately hot (200 C, 400 F, gas 6) for a further 30-40 minutes to crisp the outside.
Sprinkle the potatoes with the parsley and garnish with a bunch of watercress.
Chef
