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Standing Pork Roast with
Fresh Herbs

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

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Still Life with Various Herbs in Pots
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Standing Pork Roast with
Fresh Herbs
Food & Wine Archives

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"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