Roti De Pore a La Boulangere
Experience the comforting elegance of **Rôti de Porc à la Boulangère**, a classic French dish that combines succulent, seared boneless pork roast with layers of tender, golden potatoes and sweet, caramelized onions. Infused with the aromatics of fresh thyme, bay leaves, and garlic, this one-pan oven-baked recipe is a true celebration of rustic flavors. Simmered in a rich broth, the potatoes soak up the savory juices, creating a melt-in-your-mouth side dish that perfectly complements the juicy, oven-roasted pork. Easy to prepare and perfect for feeding a crowd, this hearty yet refined dish makes an ideal centerpiece for Sunday dinners or special occasions. Serve with a drizzle of the savory pan sauce for an unforgettable dining experience.
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Recipe Information
Ingredients
- 1.5 kg Boneless pork roast
- 1 kg Potatoes
- 3 Yellow onions
- 3 Garlic cloves
- 500 ml Chicken or vegetable stock
- 30 g Unsalted butter
- 2 tbsp Olive oil
- 4 sprigs Fresh thyme
- 2 Bay leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 180°C (350°F).
Peel the potatoes and slice them into thin rounds, about 3-4 mm thick. Set aside in cold water to prevent browning.
Peel and slice the onions into thin rings. Mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the boneless pork roast on all sides until golden brown, about 5 minutes per side. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and the butter. Sauté the onions until soft and lightly caramelized, about 8 minutes. Add the garlic, thyme, and bay leaves, and cook for 1 more minute. Season with a pinch of salt and pepper.
Drain the potato slices and pat dry. In a large roasting dish, layer half of the potatoes, overlapping slightly. Spread half of the onion mixture over the potatoes. Repeat with the remaining potatoes and onions.
Nestle the seared pork roast on top of the potatoes and onions. Pour the chicken or vegetable stock into the dish, ensuring the liquid reaches about halfway up the potatoes.
Season the entire dish with the remaining salt and pepper.
Cover the roasting dish with aluminum foil and place it in the preheated oven. Bake for 1 hour.
After 1 hour, remove the foil and continue baking for another 30-40 minutes, or until the pork is fully cooked (internal temperature of 63°C or 145°F) and the potatoes are tender.
Once cooked, remove the pork roast from the dish and let it rest for 10 minutes, tented loosely with foil.
Slice the pork roast and serve alongside the potatoes and onions, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
5087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.2 g | 341% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1326 mg | 442% | |
| Sodium | 5216 mg | 227% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 12.9 g | ||
| Protein | 434.4 g | 869% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 11884 mg | 253% | |
*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.
