Roast pork orloff and its early vegetables
Ingredients
Instructions
- 1 roast pork, about 1.3 kg
- 800 g Early vegetables (carrots (turnips, onions, snow peas…))
- 10 slices pancetta
- 10 Fairly thin slices of Comté cheese
- 1 onion
- 10 cl dry white wine
- 60 g Butter
- 20 g Sugar
- 2 sprigs of fresh thyme
- Salt
- Pepper
- Cut 10 slices from the roast, leaving them attached to the base.
- Garnish with the pancetta and the county.
- Tie the roast tightly (so that the slices do not spread too much during cooking).
- Preheat the oven to 180°C (th. 6).
- Peel and chop the onion.
- Scatter the slices in the bottom of a dish and place the meat on top.
- Sprinkle with 15 g of butter in pieces and pepper.
- Bake for 50 mins. 15 minutes before the end of cooking, add the wine.
- Meanwhile, clean the spring onions, carrots and turnips and shorten the stems. Scrub the potatoes under cold water.
- Put these vegetables in a sauté pan with the rest of the butter, the sugar, the salt and the stripped thyme. Cover with water.
- Place a disc of parchment paper with a hole in the center (3 cm) on top and cook for 5 minutes over high heat.
- Remove the paper and continue cooking for about 20 minutes, until there is no more liquid.
- Serve these little glazed vegetables as an accompaniment to the roast.
Roast pork orloff and its early vegetables
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