A Kitchen in France: A Year of Cooking in My Farmhouse
Black-Pig Pork Roast with Garlic Mashed Potatoes
Page 120
Cuisine: French | Course Type: Main Courses
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Recipe Reviews
southerncooker from Boomer, NC
Of course I was unable to find Black Pig but got a really nice looking pork loin. Instead of wrapping it in pork belly I used the alternate of bacon. I was a bit sceptical that it would be done in an hour and 15 minutes at 275, but I shouldn't have been. I used one of my largest cast iron skillets for my roasting pan.
I almost over cooked mine waiting on my family to return home from visiting hubby's brother in the nursing home. It ended up staying in the oven for about an hour and a half. The juices kept it from being dry though.
The garlic mashed potatoes went perfectly with the pork and I put a roasted clove of garlic from the pork on each serving of mashed potatoes. I also cooked some green beans and carrots to go with this and everything went together nicely. A delicious almost fall Sunday supper.
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