Pork Roast Provencale
Infuse your dinner table with the vibrant flavors of the French countryside with this Pork Roast Provençale. Featuring a succulent pork loin roast perfectly seasoned with a fragrant blend of garlic, fresh rosemary, thyme, and a hint of oregano, this dish is as aromatic as it is delicious. The roast is seared to golden perfection, then nestled atop a medley of sautéed onions, carrots, and tender baby potatoes, all bathed in a luscious white wine and chicken stock sauce enhanced with a pop of zesty lemon. Slowly roasted in the oven, this one-pot masterpiece emerges beautifully caramelized and bursting with flavor. Perfect for a hearty family meal or an impressive dinner party centerpiece, this rustic yet elegant dish celebrates the simplicity and sophistication of Provençal cuisine.
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Recipe Information
Ingredients
- 3 lbs pork loin roast
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 1 cup white wine
- 1 cup chicken stock
- 1 onion, diced
- 2 carrots, peeled and diced
- 1.5 lbs baby potatoes, halved
- 1 tsp lemon zest
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with a paper towel. Rub 1 tablespoon of olive oil all over the roast.
In a small bowl, combine minced garlic, rosemary, thyme, oregano, salt, and black pepper. Rub this mixture evenly over the pork roast, pressing it into the meat to adhere.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork roast for 2-3 minutes on each side until golden brown. Remove the roast and set it aside.
In the same skillet, add diced onion and carrots. Sauté for 3-4 minutes until softened. Stir in the white wine, scraping the bottom of the skillet to deglaze.
Add chicken stock, lemon zest, and the baby potatoes to the skillet. Stir well to combine.
Place the seared pork roast back into the skillet on top of the vegetables and liquid.
Transfer the skillet to the preheated oven and roast uncovered for 75-90 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Halfway through the cooking time, baste the pork with the pan juices to keep it moist.
Once cooked, remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
Serve the pork roast with the roasted vegetables and pan juices spooned on top.
Nutrition Facts
Calories |
4639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.4 g | 304% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1096 mg | 365% | |
| Sodium | 5885 mg | 256% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 22.5 g | ||
| Protein | 398.3 g | 797% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 9705 mg | 206% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
