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Rôti de Porc à la Sauce

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Rôti de Porc à la Sauce is a classic French dish featuring a tender pork roast simmered in a flavorful sauce. This comforting and elegant meal pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread, making it perfect for a family dinner or special occasion.

Ingredients

Scale

For the Pork Roast:

  • 1.5 kg (3 lbs) pork loin roast
  • 2 tbsp olive oil or butter
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup dry white wine (or chicken stock)
  • 1 cup chicken or vegetable stock
  • Salt and black pepper, to taste

For the Sauce:

  • 2 tbsp all-purpose flour
  • 2 tbsp butter (or olive oil)
  • 1/2 cup cream (optional, for a richer sauce)

Instructions

  • Prepare the Pork Roast:
    • Preheat your oven to 180°C (350°F).
    • Pat the pork roast dry with paper towels and season generously with salt and pepper.
  • Sear the Pork Roast:
    • Heat the olive oil or butter in a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork roast on all sides until golden brown. Remove the pork and set aside.
  • Cook the Aromatics:
    • In the same pot, add the garlic, onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
  • Deglaze the Pot:
    • Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 2 minutes to reduce slightly.
  • Simmer and Roast:
    • Return the pork to the pot. Add the stock, thyme, and bay leaf. Bring the liquid to a gentle simmer, then cover the pot and transfer it to the oven.
    • Roast for 1.5–2 hours, or until the pork is tender and cooked through (internal temperature of 70°C/160°F). Baste the roast with the cooking juices occasionally.
  • Make the Sauce:
    • Once the pork is done, remove it from the pot and let it rest, covered, for 10 minutes. Strain the cooking liquid into a bowl, discarding the solids.
    • In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute to make a roux. Gradually whisk in the strained cooking liquid. Simmer for 5–7 minutes until the sauce thickens. For a creamier sauce, stir in the cream.
  • Serve:
    • Slice the pork roast and serve with the sauce drizzled over the top. Garnish with fresh thyme if desired. Pair with mashed potatoes or roasted vegetables for a complete meal.

Notes

  • Substitute white wine with apple cider or additional stock for a non-alcoholic version.
  • Add mushrooms or pearl onions to the pot for extra flavor and texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recettesenfamille.ukfinda.com/roti-de-porc-a-la-sauce/