Name: Roast Pork Provençale
Yield: Serves 6-8
Cuisine: France
Ingredients: salt and pepper; 2 lb. white dried haricot beans - which you have soaked overnight; 1 onion, finely chopped; 8 cloves garlic, chopped; 1 tablespoon parsley, finely chopped; 1 bottle dry white wine; sprig thyme; sprig rosemary; 1 bayleaf; 2 lb. boned and rolled loin pork - with rind off but with plenty of fat; 2 lb. tinned tomatoes and the juice - they are better for cooking than insipid fresh ones grown under plastic

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Floyd's Food

By Keith Floyd

Published 1981

About

Ingredients

2 lb. boned and rolled loin pork - with rind off but with plenty of fat
2 lb. tinned tomatoes and the juice - t

Method

This dish is France's answer to America's pork 'n' beans as eaten by the cowboys.

Simply whack the lot into an earthenware roasting dish, cover with tinfoil and cook 180°C/350°F/gas 4 for about 2 hours. Add a cup of water if the beans look like drying up. You won't need other vegetables.

Couldn't be easier, could it?