Au Vieux Paris
Au Vieux Paris
 Art Print
Botich, George
Buy at AllPosters.com

 

 

 


 

Target .com, Online Advertising

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

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

 

Gigi’s Rôtis de Porc à la Boulangère

 

 

igourmet.com 

"Americans are just beginning to regard food the way the French always
have. Dinner is not what you do in the evening before something else.
Dinner is the evening."
~ Art Buchwald

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]


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

 

 Boulangerie de Peypin
Boulangerie de Peypin
 Art Print
Archambault,...
Buy at AllPosters.com

 

 

 Gigi’s Rôtis de Porc à la Boulangère

One 5-pound pork loin, center cut
1 clove garlic, cut
1 teaspoon salt
10 cups thinly sliced peeled potatoes
1 cup coarsely chopped onion
2 teaspoons snipped fresh parsley leaves
1 tablespoon seasoned salt
1/8 teaspoon freshly ground black pepper
1/2 cup boiling water, chicken stock or broth
3 tablespoons melted butter

Start heating oven to 425 degrees F. Trim pork loin of all but a thin layer
of fat.
Rub the pork with cut garlic and salt. Place pork, fat side up, on rack in a shallow open roasting pan. Insert meat thermometer through fat side into
the center of the pork loin taking care not to touch the bone. Roast pork
for 1 hour at 425 degrees F.
Reduce temperature to 400 degrees F. Remove pork and rack from pan. Pour off fat. In the pan, toss potatoes with onion, parsley, seasoned salt
and pepper. Pour in boiling water. Lay pork on top and brush potatoes
with butter. Roast all about 1 hour, or until meat thermometer reaches
175 degrees F. Serves 10.


 Featured Archive Recipes:
Pork Tenderloin with Sautéed Onion,
Fennel and Fennel Cream
Le Rôti de Porc de Quatre Heures de
Frédéric Anton (4-Hour Pork Roast)
Tournedos de Porc à la Charcutière
(Pork in the Style of the Butcher's Wife)
 

Index - Pork Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (1881 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 © 1999-2007 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: January 06, 2007.