Carré de Porc à L’ail

Name: Carré de Porc à L’ail
Cuisine: France
Ingredients: Salt and pepper; ¼ cup Madeira; 1 cup stock; 2 cloves garlic, sliced thin; 6 tablespoons honey; 1 (4-pound) center-cut pork loin; Recipe of whole boiled potatoes

Roast Pork with Garlic

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

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

Europe
France
Main course
Gluten-free
Mediterranean

Method

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.
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.
Put roast in shal