Monday, February 21, 2011

Roti De Porc Poele aux Marinade Seche

With less than four weeks until my Thirtieth Birthday I've completed my Third Mastering the Art of French Cooking recipe. For this venture I have chosen Roti De Porc Poele or Casserole-roasted pork.

Imarinated it in Marinade Seche or salt marinade with herbs and spices.


  1. 1 teaspoon Salt

  2. 1/8 teaspoon Ground Pepper

  3. 1/4 teaspoon Ground thyme

  4. 1/8 teaspoon Ground Bay leaves

  5. Pinch of Allspice

  6. 1/2 mashed clove of garlic

  7. 3 pounds boneless pork roast


  1. Mix all ingredients together

  2. Rub into the surface of the pork.

  3. Place in covered bowl.

  4. Turn the meat 2 or 3 times if the marinade is a short one.

  5. Turn several times a day if it is of a long duration.

  6. Before cooking, scrape off the marinade.

  7. Dry the meat thoroughly with paper towels.

A little note on Marinades. According to Julia and her cohorts:
Fresh Pork, whether it is a large piece for roasting, or a thin piece for sauteing, will be tender and have more interesting flavor if it receives a marination before cooking. This is not an essential step, but you will find it most effective, and cold leftovers will be even better than usual. You mat use a simple dry mixture of salt, herbs, and spices, or a liquid marinade of either lemon juice or wine and vinegar with herbs and aromatic vegetables.

Always marinate the meat in a noncorroding container: porcelain, Pyrex, enamelware, or stainless steel. (Page 375-376 Mastering the Art of French Cooking Vol 1)

To begin with I marinated the three pound pork roast in a mixture of salt, herbs, and spices for a little over 24 hours.


Then I browned the pork on all sides in olive oil (I know not very French, but I love it and use it for everything).


After the Pork was done and removed from the heat, I added one diced yellow onion and one sliced carrots with two cloves of garlic unpeeled and an herb bouquet (4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in cheesecloth).

Cooking them with a little butter covered for 5 minutes.


Then everything went into the oven for a little over 2 hours and out came a delicious roast-pork.
I made a gravy out of the juices and mashed vegetables. This helped with the fact that every time I make pork I seem to over cook it and dry it out. The flavor was still unbelievable.


My husband, Alex, is a meat and potatoes kind of guy and he is wanted rosemary roasted potatoes to be our side dish. I saw no problem with this, so that is what he got. Oh and in our house we only use red-potatoes with the skins on. Just the way it is.


In conclusion, though I have only managed to make three MtAoFC recipes I am still in awe of how good they taste. Who knew that French food was so good. It seems like I've been missing out on something my entire life. I feel now, after almost six years of marriage, I am finally making adult food. I'm starting to feel a little bit grown up, I think there is definitively something to thing French cooking thing.


Stay tuned for the next MtAoFC recipe...

Coquilles St. Jacques a la Parisienne

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