Roast Pork Provençale

Preparation info

  • Serves

    6-8

    • Difficulty

      Easy

Appears in

Floyd's Food

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?