Roast pork, cooked at a low temperature

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Rôti de porc, cuisson basse température
A PDO
Preparation
20 min
A PDO
Cooking time
3h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Gluten-free

Ingredients

A PDO
For 6 personnes
  • 1 pork roast (1 kg)
  • 4 cloves of garlic
  • 2 onions
  • 1 vegetable stock cube
  • 1 heaped tablespoon of thyme + 1 sprig
  • 3 tablespoons of olive oil from Provence – matured olives PDO
  • 1 knob of butter
  • Salt and pepper
  • Ideally, 1 cooking thermometer

Tip

Tip: 30 minutes before the end of cooking, you can add new potatoes, simply cut in half. Fancy another pork recipe? Why not try the summer-style roast pork with intense-flavoured French olive oil?

Instructions

  • Take the pork roast out of the fridge and leave it at room temperature for at least 1 hour before you start preparing it.
  • Peel 1 clove of garlic and slice it into thin strips.
  • Make incisions in the roast with a knife and tuck the garlic slices into the meat. Season the meat with salt and pepper.
  • Preheat the oven to 90 degrees.
  • In a casserole dish (suitable for the oven, such as a cast-iron casserole), over a high heat, brown the roast with the butter, Provençal olive oil – PDO ripened olives – and thyme. It should be golden brown on all sides.
  • Remove from the heat, then add the finely sliced onions, the remaining 3 crushed garlic cloves, the vegetable stock cube and a sprig of fresh thyme to the casserole dish.
  • Add about 50 cl of water (enough to reach halfway up the roast).
  • Place in the oven, inserting the thermometer into the centre of the roast.
  • Baste the roast regularly.
  • If you have a meat thermometer, your roast will be cooked to perfection when it reaches 68 degrees; otherwise, for a 1 kg pork roast, allow 3 hours’ cooking time.

Tip

Tip: 30 minutes before the end of cooking, you can add new potatoes, simply cut in half. Fancy another pork recipe? Why not try the summer-style roast pork with intense-flavoured French olive oil?
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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