Carré de Porc Braisé

Braised Pork Loin

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (3–4-pound) pork loin
  • 3 carrots, quartered lengthwise
  • 2


  1. Have butcher saw backbone from roast, but do not cut it off. The bone will hold the roast in shape, and the skin will hold the bone to the roast.
  2. Put vegetables, parsley and garlic into a roasting pan. Add roast. Put into 425-degree F oven. Brown 30