Carré de Porc aux Herbes

Roast Loin of Pork with Herbs

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) pork loin
  • 4 teaspoons sage leaves
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  1. Have butcher cut through the backbone of the pork to separate bone from meat, but not entirely; the bone must be hinged to the meat.
  2. Open the backbone from the meat and into this “hinged area” place 3 teaspoons sage, the thyme, bay leaves, and minced onion. Sprinkl