Carré de Porc à L’ail

Roast Pork with Garlic

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (4-pound) center-cut pork loin
  • 2 cloves garlic, sliced thin


  1. To make carving easier, have butcher saw backbone of roast down to, and through, the chop bones, but do not completely cut it off. The skin will hold it in place.
  2. Put some slices of garlic between backbone and meat. Using a pointed knife, make pockets in the covering of fat on top. Into each of these gashes place a slice of garlic.
  3. Put roast in shal