Roast pork, summer-style

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Rôti de porc en tenue d'été
A PDO
Preparation
30 min
A PDO
Resting time
30 min
A PDO
Cooking time
1h45
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
Regional cuisine Main course Gluten-free

Ingredients

A PDO
For 6 personnes
  • 1 pork roast (1.5 kg)
  • 200g cherry tomatoes
  • 5 cloves of garlic
  • 1 onion
  • 2 sprigs of rosemary
  • 1 lemon, juiced
  • 4 tablespoons of full-flavoured olive oil
  • 10 cl of chicken stock
  • 5 cl of white wine
  • 1 pinch of Espelette chilli PDO
  • Salt, pepper
For the basil ‘butter’:
  • 1 bunch of basil
  • 10 cl of full-flavoured olive oil

Tip

We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence PDO, from Provence PDO, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … Other pork-based recipes: Pork ribs marinated in olive oil, Pork and pineapple skewers

Instructions

  • The day before, prepare the basil ‘butter’: wash and finely chop the basil. Mix the full-flavoured olive oil with the basil and pour the mixture into an ice cube tray. Place in the freezer.
  • On the day, rub the pork roast with a peeled clove of garlic. Heat 1 tablespoon of full-flavoured olive oil in a casserole dish and brown the roast on all sides. Set the meat aside on a plate. Deglaze the pan with the white wine.
  • Mix 1 tablespoon of full-flavoured olive oil, the lemon juice and the Espelette pepper, then brush the roast with the mixture using a pastry brush. Season with salt and pepper, then leave the coated roast to rest in the wine and juices in the casserole dish for 30 minutes at room temperature (covered with a tea towel).
  • Preheat the oven to 200°C. Peel and slice the onions into half-rings. Place the onion, unpeeled garlic cloves and rosemary in the casserole dish. Drizzle the roast with 2 tablespoons of full-flavoured olive oil, cover and place in the oven. Cook the roast for 1 hour 30 minutes (allow 30 minutes per 500 g), basting regularly. One hour before the end of cooking, add the chicken stock. Fifteen minutes before the end of cooking, add the tomatoes, and season with salt and pepper.
  • As soon as they come out of the oven, place the intense-flavoured basil olive oil ice cubes on top and serve.

Tip

We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence PDO, from Provence PDO, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … Other pork-based recipes: Pork ribs marinated in olive oil, Pork and pineapple skewers
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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