John Myers
Roast Pork with Cafe De Paris Crust
The perfect roast pork with cafe de paris crust recipe with a picture and simple step-by-step instructions.
- 1 kg Saddle of pork
- 5 tbsp Herbal Cafe de Paris
- 2 size Garlic cloves chopped
- 1 tsp Honey
- 3 tbsp Olive oil
- Salt and pepper
- 1 pinch Chilli salt
- 2 medium sized Carrots
- 2 Onions
- 1200 ml Chicken broth
- 200 ml Cream
- Preheat the oven to 200 ° C top / bottom heat.
- Peel and roughly dice the carrots, peel and halve the onions and cut into strips. Mix the Cafe de Paris herbs with the garlic cubes, honey, chilli salt and oil
- Remove the tendons and fat from the roast, season with salt and pepper. Brush a roasting pan with a little oil and fry the meat all over over medium heat. Take out and set aside. Fry the carrots and onions in the frying fat over medium heat. In the meantime, brush the roast all around with the garlic and herb mixture. Put the meat back in the roaster with the stewed vegetables and deglaze with the chicken stock.
- Place the roasting pan open in the oven and cook for 60 minutes at 200 ° C, then reduce the heat to 150 ° C and finish cooking for another 30 minutes. Wrap the roast in aluminum foil and let it rest for about 10-15 minutes.
- For the sauce, puree the stewed vegetables, fill with cream and briefly bring to the boil. If the sauce is too thick, add some chicken stock. If necessary, add salt to taste.
- We had Parisian carrots and basil-mashed potatoes / RZ in my KB).
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