Keeping up with our theme of easy Julia Child recipes, this lovely entrée is a cinch. In her book Mastering the Art of French Cooking, Julia details how to cook the pork in a casserole in the oven. But I did this in a crock pot and it turned out fantastic. It’s so easy, it’s almost hard to believe it’s one of her recipes!
My delicious pork roast
I think the marinade is the key. Do not skip that step. It’s best to start it as far in advance as possible-I would tell you to go ahead and marinade it two days in advance, flipping it several times a day. The longer it brines, the better the flavor.
Ingredients
• 1 pork roast, boned or boneless
• 1 tsp salt
• 1/8 tsp ground pepper
• 1/4 tsp thyme or sage
• 1/8 tsp ground bay leaf
• Pin of allspice
• 1/2 clove mashed garlic (optional, but I highly recommend it)
• One yellow onion, chunked
• 2 carrots, cut into chunked
• 1/2 cup dry white wine, stock, or water (your preference)
Instructions
As long as two days prior to cooking, mix the salt, pepper, thyme or sage, bay leaf, allspice and garlic in a small bowl.
The marinade in a bowl
The roast rubbed with the marinade
Rub the spices all over the surface of the pork. Place it in a covered bowl in the refrigerator. Turn the meat 2 to three times a day. Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels.
Place the pork, onion, carrot, and liquid into the slow cooker. Cook on low for 6-8 hours until the meat is no longer pink and falls apart.
Snug in the crockpot and ready to cook
That’s it! Julia recommends using the juices left after cooking to make a gravy. To do this, you simmer the juices slowly for 2-3 minutes, skim off all but a tablespoon of the fat, smash the vegetables and add them to the juices, boil rapidly until it’s reduced to about a cup of liquid, then strain.
The finished product!
Bon appetite!
Bite From the Past 