Roast pork in a casserole dish

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Rôti de porc en cocotte
Photo credit: Céline de Cérou
An easy-to-prepare, well-seasoned pork roast, served with baby onions. If you have any roast left over, why not try making a sandwich with the pork, carrot pickles and onion confit in Provençal olive oil PDO!
A PDO
Preparation
15 min
A PDO
Cooking time
50 min
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 4 personnes
  • 1 a pork roast weighing approximately 800 g
  • 4 c. à soupe Aix-en-Provence olive oil PDO
  • 15 baby onions
  • 2 white wine glasses
  • 1 bunch of thyme
  • 3 bay leaves
  • 3 garlic cloves
  • 2 c. à soupe mustard
  • 2 c. à soupe crème fraîche
  • Salt (pepper)

Tip

Choose PDO olive oil from Aix-en-Provence (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries.Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, a French olive oil from the Picholine variety, Olivière, Aglandau, Salonenque…

Instructions

  • In a casserole dish, brown the roast on all sides in 3 tablespoons of Aix-en-Provence olive oil PDO. Season with salt and pepper.

  • Add the thyme, bay leaf and crushed garlic cloves, pour in the white wine and a little water, cover and leave to cook for 30 minutes over a low heat.

  • Add the onions to the casserole dish and leave to simmer for a further 20 minutes.

  • Remove the onions and meat with a slotted spoon and keep them warm.

  • Make a sauce by adding the mustard and 1 tablespoon of Aix-en-Provence olive oil (PDO) to the roast juices in the casserole dish, stir and leave to reduce for a few minutes. Thicken with crème fraîche.

  • Serve with the roast, cut into thin slices.

Tip

Choose PDO olive oil from Aix-en-Provence (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries.Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, a French olive oil from the Picholine variety, Olivière, Aglandau, Salonenque…
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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