Porc noir de Bigorre rôti aux herbes

Name: Porc noir de Bigorre rôti aux herbes
Total time: 110 min
Yield: Serves 6
Cuisine: Bigorre
Ingredients: 1.2 kg (2⅔ lb) Bigorre black pork roast; 6 garlic cloves; 4 sprigs fresh thyme; 3 sprigs fresh rosemary; 4 tbsp olive oil; 200 ml (¾ cup) dry white wine; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Herb-roasted Bigorre black pork

⏱ 110 minServes 6Medium540 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.2 kg (2.6 lb)Bigorre black pork roast
6 clovesgarlic
4 sprigsfresh thyme
3 stalksfresh rosemary
4 tbspolive oil
200 ml (¾ cup)dry white wine
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1.2 kg (2.6 lb) Bigorre black pork roast
6 cloves garlic
4 sprigs fresh thyme
3 stalks fresh rosemary
4 tbsp olive oil
200 ml (¾ cup) dry white wine
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 roasting pan (35 cm / 14 in)

1 paring knife

1 oven

03 — Method

Take the roast out 1 hour before cooking, then preheat the oven to 200 °C (400 °F) on convection.
Rub the roast all over with olive oil, season generously, and slip slivers of garlic into small cuts made with a knife.
Put the roast in the roasting pan, scatter the unpeeled garlic cloves, thyme and rosemary around it and drizzle with a little more olive oil.
Roast 15 min at high heat to brown, then lower the oven to 170 °C (340 °F) and pour the dry white wine into the pan.
Roast 1 more hour, basting every 15 min with the pan juices.
Take out, cover with foil and rest 15 min before slicing, then spoon over the hot strained pan juices.