Roast Of Pork Boulangere Recipe
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Ingredients
1 3-to-4-lb (1.5-2 kg) roast of pork, boned and rolled
1 tsp (5 mL) paprika
1 tbsp (15 mL) vegetable oil
3 tbsp (50 mL) fine breadcrumbs
1 tsp (5 mL) sage
2 tbsp (30 mL) butter
4 medium potatoes, peeled and thinly sliced
4 medium onions, peeled and thinly sliced
1 bay leaf
1/2 tsp (2 mL) marjoram
1 tsp (5 mL) salt
1/2 tsp (2 mL) fresh ground pepper
Directions
Mix together the paprika, vegetable oil, breadcrumbs and sage.
Roll the roast in this mixture.
Preheat a browning dish (Corning) 7 minutes at HIGH.
Without removing the dish from the oven, set the roast in it, fat side down.
Brown 6 minutes at HIGH.
Turn the roast and cook 25 minutes at MEDIUM.
Remove the roast from the dish.
Melt the butter in the dish, 1 minute at HIGH.
Add the potatoes and onions.
Add the bay leaf, marjoram, salt and pepper.
Mix well and place in a circular pattern around the dish.
Place the roast in the middle.
Roast, uncovered, 20 minutes at MEDIUM-HIGH.
Let stand 15 minutes before serving.
White or red Burgundy Cote de Beaune or (white) Rhine Riesling Kabinett
Roll the roast in this mixture.
Preheat a browning dish (Corning) 7 minutes at HIGH.
Without removing the dish from the oven, set the roast in it, fat side down.
Brown 6 minutes at HIGH.
Turn the roast and cook 25 minutes at MEDIUM.
Remove the roast from the dish.
Melt the butter in the dish, 1 minute at HIGH.
Add the potatoes and onions.
Add the bay leaf, marjoram, salt and pepper.
Mix well and place in a circular pattern around the dish.
Place the roast in the middle.
Roast, uncovered, 20 minutes at MEDIUM-HIGH.
Let stand 15 minutes before serving.
White or red Burgundy Cote de Beaune or (white) Rhine Riesling Kabinett
