Roast Pork Provençale

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


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


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?