French baker's roast pork

Ingredients for 4 servings:

• 800 g potatoes
• 1 stalk(s) leek
• 2 carrots
• 5 garlic cloves
• 3 rosemary sprigs
• 2 sprigs of sage
• 1 ½ kg pork loin (young pig loin) with rind
• salt and pepper
• 2 tbsp oil
• 250 ml white wine
• 500 ml water
• 1 pinch(s) of sugar
• 100 g whipped cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Rôti de porc boulangère au four

First, peel and wash the potatoes and carrots, and wash the leek. Then roughly chop everything. Next, peel and chop the garlic, and wash and chop the rosemary and sage. Pat the meat dry and score the rind in a diamond shape with a sharp knife. Rub the rind with 1 teaspoon of salt and rub the meat side with salt and pepper. Heat the oil in a roasting pan and sear the pork loin on the meat side for about 5 minutes. Remove the meat from the roasting pan and sear the potatoes, vegetables, and garlic in the still-hot fat for about 3 minutes. Add the herbs and deglaze everything with white wine. Bring to a boil and simmer for about 3 minutes. Then add 500 ml of water and bring back to a boil. Season with salt, pepper, and a pinch of sugar. Stir in the butter and place the meat on top of the vegetables, rind-side up. Then place the roasting pan uncovered in a preheated oven at 180°C (top/bottom heat) (160°C fan-assisted oven) for about 1.5 hours. After this time, remove the roasting pan from the oven, lift out the meat, and place it on a baking tray with the rind facing up. Then grill the meat using the oven’s grill function for about 5 to 8 minutes, until the rind is crispy. In the meantime, bring the sauce and vegetables to a boil on the stovetop, refine with cream, and season with salt and pepper. To serve, carve the meat and arrange it in the sauce.