Six Herbs
Six Herbs
Art Print

Frean, Jenny
Buy at



WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Standing Pork Roast with
Fresh Herbs



Premium wines and gourmet gift baskets 

"We may live without friends; We may live without books;
But civilized man cannot live without cooks."

~ Meredith Owen

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]











Crescent City Cooking:
Unforgettable Recipes from Susan Spicer's
New Orleans

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Still Life with Various Herbs in Pots
Still Life with Various Herbs in Pots
Photographic Print

Buntrock, Gerrit
Buy at



Standing Pork Roast with
Fresh Herbs
Food & Wine Archives

Food & Wine - One Year Subscription  

"Ask your butcher to remove the chine bone from the
roast so you can easily slice the meat into chops for serving.

 Wine Recommendation:
To complement the pork, look for a powerful, full-bodied
Chardonnay with some oak, such as the 1997 J.-A. Ferret
Pouilly-Fuissé or the bargain 1997 Georges Duboeuf
Pouilly- Fuissé Elevé en Fût de Chêne.

Servings: 10

3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 tablespoons minced sage
2 bay leaves, minced
Kosher salt and coarsely
ground pepper
Two 6-pound bone-in pork loin roasts, chine
bones removed, loins trimmed of excess fat
1/4 cup all-purpose flour
2 cups dry white wine
3 cups chicken stock or canned
low-sodium broth

Make Ahead: The seasoned roasts can be refrigerated
overnight. Bring
to room temperature before roasting.

 1. Preheat the oven to 450 degrees [F]. In a bowl, combine the olive
oil, garlic, sage, bay leaves and 1  tablespoon each of kosher salt
and pepper. Make eight small, deep incisions in the top of each
pork roast. Stuff the incisions with garlic paste and spread the
remaining paste all over the roasts. Season with salt.
2. Heat a large roasting pan in the oven until it is very hot, about 10
minutes. Set the pork roasts in  the hot pan, fat side up. Roast
the pork for 15 minutes. Turn the oven down to 350 degrees F
and continue to roast for about 1 hour and 15 minutes longer,
rotating the pan twice; the roasts are done when an  instant-read
thermometer inserted in the thickest part of the meat registers
150 degrees. Transfer the roasts to a carving board and cover
loosely with foil.
3. Pour the pan juices into a glass measuring cup. Spoon 2 tablespoons
of the fat back into the  roasting pan. Spoon off the remaining fat
from the pan juices and discard. Set the roasting pan over 2 burners
on low heat. Whisk in the flour until a paste forms. Slowly add the
wine and cook over moderate heat until thickened, scraping up any
browned bits, about 4 minutes. Whisk in the stock  until smooth.
Simmer the sauce for 5 minutes. Strain the sauce into a medium
saucepan, then strain the reserved roasting juices into the sauce.
Season the sauce with salt and pepper and keep warm over very
low heat.
4. Carve the pork into chops and arrange on a warmed serving platter.
Add any juices from carving the meat to the sauce and pour it into
a gravy boat. Serve at once.

- Susan Spicer

More from
New Orleans Chef Susan Spicer:
Bayona's Garlic Soup
Grilled Shrimp with Coriander Sauce
Butterscotch Banana Pie

Index - Pork Recipe Archives
Do you know what it means
to miss New Orleans?

Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites  WB01507_.gif (516 bytes) Basics  
WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2009 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: September 25, 2009.