Nutrition Facts
6 servings
6
Recipe for Low-Temperature Oven Roast Pork
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If you are looking for a comforting dish, this slow-roasted pork loin is made for you. The low-temperature cooking has two advantages: exceptionally tender meat and a clean oven! Especially with marbled meats like this pork shoulder, which is perfect for this recipe. Tender and flavorful, it requires little effort to prepare but does need a bit of patience. The pork shoulder is enhanced by slow cooking, making it melt in your mouth.
Ingredients
1 pork shoulder roast
2 Shallots
1 clove Garlic
500 Potato
2 Rosemary
6 Sage
Directions
1
Slice a clove of garlic into thin slices. Make small incisions in the meat and insert a slice of garlic into each one.
2
By hand, coat the meat with a little olive oil while “massaging” it. Spread the sage leaves and crumbled rosemary over the entire meat. Season moderately with salt and pepper.
3
Then, sauté the pork loin (with finely chopped shallots) in a large skillet for about ten minutes to brown it. Meanwhile, preheat your oven to 90°C (if possible on "convection" setting).
4
When the meat and shallots are browned, place them in an oven-safe dish and let cook for about 7 hours, covered. Ideally, you should have a probe cooking thermometer. The roast is done when the meat in the center reaches 72°C.
5
To finish, the best side dishes: Swiss chard gratin, mashed potatoes, Vichy carrots, potato gratin, creamed spinach, or simply small potatoes as shown in our photo.
Ingredients
Ingredients
1 pork shoulder roast
2 Shallots
1 clove Garlic
500 Potato
2 Rosemary
6 Sage
Directions
Directions
1
Slice a clove of garlic into thin slices. Make small incisions in the meat and insert a slice of garlic into each one.
2
By hand, coat the meat with a little olive oil while “massaging” it. Spread the sage leaves and crumbled rosemary over the entire meat. Season moderately with salt and pepper.
3
Then, sauté the pork loin (with finely chopped shallots) in a large skillet for about ten minutes to brown it. Meanwhile, preheat your oven to 90°C (if possible on "convection" setting).
4
When the meat and shallots are browned, place them in an oven-safe dish and let cook for about 7 hours, covered. Ideally, you should have a probe cooking thermometer. The roast is done when the meat in the center reaches 72°C.
5
To finish, the best side dishes: Swiss chard gratin, mashed potatoes, Vichy carrots, potato gratin, creamed spinach, or simply small potatoes as shown in our photo.
Notes
-
jo
very tasty and tender -
marcelo
Please provide the text you would like translated. -
Cinna29
Sure! Please provide the text you would like me to translate. -
Rosana
Long, but sure that the meat is tender.
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