Tuscan-style roast pork with garlic, rosemary and olive oil

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Rôti de porc à la toscane, ail, romarin et huile d’olive
Photo credit: Céline de Cérou
A delicious, easy recipe for a pork roast flavoured with garlic, rosemary, lemon and olive oil from the Vallée des Baux-de-Provence PDO.
A PDO
Preparation
15 min
A PDO
Resting time
10 min
A PDO
Cooking time
1h30
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
World cuisine Main course Gluten-free

Ingredients

A PDO
For 6 personnes
  • 1,2 kg pork loin (with or without bone)
  • 4 gousses garlic
  • 2 branches fresh rosemary
  • 4 c. à soupe Languedoc olive oil PDO (including 1 for the finishing touch)
  • 1 c. à café chilli
  • Juice and zest of 1 organic lemon
  • Camargue salt
  • Freshly ground pepper
  • 10 cl dry white wine (optional)

Astuce

Choose an olive oil from the Vallée des Baux-de-Provence PDO (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t have any? The ‘Intense Flavour’ olive oils from France will be perfect (Aglandau, Picholine, Olivière, Rougette de l’Ardèche varieties, etc.).

Instructions

  • Preheat the oven to 180°C.

  • Score the skin of the pork roast, making criss-cross cuts.

  • Crush the garlic cloves and insert them into the incisions along with the rosemary sprigs.

  • Brush the roast with 3 tablespoons of Languedoc olive oil (PDO), drizzle with lemon juice, then sprinkle with lemon zest, chilli, salt and pepper.

  • Place the roast in an ovenproof dish, add the white wine if using, and bake for 1 hour 30 minutes, basting regularly with its own juices.

  • Leave to rest for 10 minutes under a sheet of aluminium foil before slicing.

  • Drizzle with a little Languedoc olive oil (PDO) and some of the cooking juices before serving with chips.

Astuce

Choose an olive oil from the Vallée des Baux-de-Provence PDO (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t have any? The ‘Intense Flavour’ olive oils from France will be perfect (Aglandau, Picholine, Olivière, Rougette de l’Ardèche varieties, etc.).
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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