Serves 6
120 min
Grandma Barbe's Roast Pork
Recipe GLPR18ddaa46eeaf0c
A rustic one-pot roasted pork loin braised with carrots, potatoes, pearl onions, and white wine, infused with fresh herbs and garlic. This comforting French-American classic yields tender, succulent meat surrounded by caramelized root vegetables in a light, savory sauce.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 tablespoons olive oil
2½ pounds boneless pork loin, cut from the tip
2¼ cups dry white wine
12 pearl onions, peeled
1 pound 2 ounces carrots, cut crosswise on the diagonal into 1-inch pieces
2¼ pounds waxy potatoes such as Yukon gold, halved
1 dried bay leaf
2 sprigs fresh thyme
1 bunch fresh flat-leaf parsley, chopped, plus 2 sprigs
10 whole black peppercorns
¼ cup unsalted butter, cut into pieces
3 cloves garlic, chopped
Fine sea salt to taste
Directions
Pat the pork loin dry with paper towels and season generously with salt on all sides. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
Once the oil is hot, carefully place the pork loin in the pot and sear for 4–5 minutes on each side until a deep golden-brown crust forms. Remove the meat to a plate and set aside.
In the same pot, add the chopped garlic and sauté for about 1 minute until fragrant, stirring to prevent burning.
Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add the bay leaf, thyme sprigs, and black peppercorns to the wine.
Return the seared pork loin to the pot, nestling it into the liquid. Bring to a gentle simmer over medium heat, then reduce heat to medium-low. Partially cover and braise for 25 minutes.
Add the pearl onions, carrot pieces, and potato halves to the pot around the pork. Stir gently to combine. Cover and continue braising for another 45–60 minutes, until the pork reaches an internal temperature of 145°F and the vegetables are tender.
Remove the pot from heat. Carefully transfer the pork loin to a cutting board and let rest for 5 minutes before slicing.
Discard the bay leaf and thyme sprigs from the pot. Stir in the butter pieces until melted and incorporated into the cooking liquid, creating a light sauce. Taste and adjust seasoning with salt as needed.
Slice the pork loin and arrange on a serving platter with the vegetables and sauce spooned around it. Garnish generously with the chopped fresh parsley.
