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Home Slow-cooked pork roast with rosemary and garlic jus

Slow-cooked pork roast with rosemary and garlic jus

Main course Meat Sunday Festive French Family Classic

A good piece of pork roast deserves a good approach. You cook the meat slowly so it stays melt-in-your-mouth inside, and then you slice it into thin, even cuts with a sharp carving knife. For prepping the vegetables and garlic you use a chef's knife of your choice. The rosemary-garlic jus finishes the dish and provides that warm, savory flavor that will leave everyone at the table speechless.

x_ckl_recipe_markerSlow-cooked pork roast with rosemary and garlic jus A beautiful pork roast, slow-cooked and then sliced thinly. This dish requires precision and a sharp knife, and it guarantees a delicious result. How to make slow-cooked pork roast with rosemary and garlic jus? Main course French-classic 4 persons 20 min 1 hour 30 min 15 min 2 hours 5 min

Remove the pork roast from the refrigerator 30 minutes beforehand so it comes to room temperature. Pat it dry with kitchen paper.
Preheat the oven to 160°C (convection) or 175°C (conventional oven).
Rub the meat all over with salt, freshly ground black pepper, 1 tablespoon olive oil and the chopped rosemary. Press the marinade in well.
Heat a roasting pan over high heat with a splash of oil. Brown the pork roast all over, about 2 minutes per side. Take your time to develop a good crust.
Place the halved garlic cloves, the sprigs of rosemary and the coarsely chopped carrot, onion and celery in the roasting pan around the meat. Pour in the chicken stock.
Cover the pan with a lid or aluminum foil and put it in the oven. Cook the meat for 1 hour and 30 minutes until an internal temperature of about 68°C is reached.
Remove the meat from the pan and loosely wrap it in aluminum foil. Let it rest for 15 minutes so the juices redistribute.
Strain the roasting juices into a saucepan. Bring to a boil and reduce until you have a nice, full jus. Season with salt, pepper and optionally a splash of dry white wine.
Slice the roast with a long, sharp carving knife into thin, even slices. Slice slowly and use the full length of the blade for the cleanest cuts.
Arrange the slices on a large serving platter and pour the warm jus over them. Garnish with a sprig of fresh rosemary and serve immediately.

Main course Meat Sunday Festive French Family Classic 1.2 kg pork roast (neck or shoulder) 2 tbsp olive oil 1 tsp coarse sea salt 1 tsp freshly ground black pepper 2 sprigs fresh rosemary, plus extra for garnish 1 bulb garlic, halved 1 large onion, roughly chopped 2 carrots, roughly chopped 2 stalks celery, roughly chopped 300 ml chicken stock 100 ml dry white wine (optional) Carving knife Chef's knife Cutting board Cast-iron roasting pan with lid Saucepan Sieve Meat thermometer Aluminum foil Serving platter Chef's knife chefs-knives Meat Thermometer meat-thermometer Chopping Board chopping-board Sauce pan saucepan Diamant Sabatier Chef's knife Riyouri 15 cm Diamant Sabatier ["Koksmes"] Stuffed rib-eye roast with red wine jus and roasted garlic potatoes foodies-stuffed-rib-eye-roast-with-red-wine-jus-and-roasted-garlic-potatoes Kale Stamppot foodies-kale-stamppot Endive stamppot with crispy bacon foodies-endive-stamppot-with-crispy-bacon Spring-hued quiche with salmon and asparagus foodies-spring-hued-quiche-with-salmon-and-asparagus

Recipe

Slow-cooked pork roast with rosemary and garlic jus

A beautiful pork roast, slow-cooked and then sliced thinly. This dish requires precision and a sharp knife, and it guarantees a delicious result.

Course	Main course
Kitchen	French-classic
Servings	4 persons

Preparation time

Preparation time	20 min
Time in oven	1 hour 30 min
Stiffen up min.	15 min
Total	2 hours 5 min

Equipment

Carving knife
Chef's knife
Cutting board
Cast-iron roasting pan with lid
Saucepan
Sieve
Meat thermometer
Aluminum foil
Serving platter

Ingredients

1.2 kg pork roast (neck or shoulder)
2 tbsp olive oil
1 tsp coarse sea salt
1 tsp freshly ground black pepper
2 sprigs fresh rosemary, plus extra for garnish
1 bulb garlic, halved
1 large onion, roughly chopped
2 carrots, roughly chopped
2 stalks celery, roughly chopped
300 ml chicken stock
100 ml dry white wine (optional)

How to make slow-cooked pork roast with rosemary and garlic jus?

Remove the pork roast from the refrigerator 30 minutes beforehand so it comes to room temperature. Pat it dry with kitchen paper.
Preheat the oven to 160°C (convection) or 175°C (conventional oven).
Rub the meat all over with salt, freshly ground black pepper, 1 tablespoon olive oil and the chopped rosemary. Press the marinade in well.
Heat a roasting pan over high heat with a splash of oil. Brown the pork roast all over, about 2 minutes per side. Take your time to develop a good crust.
Place the halved garlic cloves, the sprigs of rosemary and the coarsely chopped carrot, onion and celery in the roasting pan around the meat. Pour in the chicken stock.
Cover the pan with a lid or aluminum foil and put it in the oven. Cook the meat for 1 hour and 30 minutes until an internal temperature of about 68°C is reached.
Remove the meat from the pan and loosely wrap it in aluminum foil. Let it rest for 15 minutes so the juices redistribute.
Strain the roasting juices into a saucepan. Bring to a boil and reduce until you have a nice, full jus. Season with salt, pepper and optionally a splash of dry white wine.
Slice the roast with a long, sharp carving knife into thin, even slices. Slice slowly and use the full length of the blade for the cleanest cuts.
Arrange the slices on a large serving platter and pour the warm jus over them. Garnish with a sprig of fresh rosemary and serve immediately.

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The slicing is the moment when this dish really comes to life. Thin, even slices not only make for a beautiful plate, but also ensure every bite is equally juicy. A good carving knife truly makes the difference here. Long blade, little resistance, and you slice through that roast as if it does it by itself.

This dish is made to be shared. Put the platter in the middle of the table, pour the jus generously and enjoy together. Exactly the kind of meal people will talk about afterward. You can taste the quality, but you also feel it in how the evening unfolds.

Related products

Diamant Sabatier Chef's knife Riyouri 15 cm

Related categories

Chef's knife

Meat Thermometer

Chopping Board

Sauce pan

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