Geraldene Holt

Carré de Porc Provençale

Roast Loin of Pork with Wine and Herbs

Preparation info
  • Serves

    4–5

    • Difficulty

      Easy

Appears in
Recipes from a French Herb Garden
Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

  • About

Discovering, as a child, Charles Lamb’s essay on roast pork seemed to put the final seal of approval on my favorite meal. When, years later, I first cooked Elizabeth David’s recipe for a Provençal version my satisfaction was complete.

Ingredients

  • 3–4 lb loin of pork
  • 1 fat clove garlic
  • salt

Method

Use a sharp knife to cut off the rind from the meat and chine the bones (or ask your butcher to do this for you). Keep the rind. Peel the garlic and cut it into slivers, then slip the pieces between the bones. Rub salt all over the meat and place the meat in a dish. Pour the wine over the meat and add the thyme to the wine in the dish. Set aside in a cold place to marinate for 2 hours.