Pork à la Berrichonne


  • ½ leg of pork, boned and rolled (about 4-5 pounds)
  • 1 pint dry white wine
  • salt and freshly ground black pepper
  • 4 carrots, sliced
  • 1 Spanish onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 sprigs thyme
  • 6 sage leaves
  • 1 bay leaf
  • 2 tablespoons butter
  • ½ pint stock


Marinate pork overnight in a porcelain or glass bowl in dry white wine with salt, freshly ground black pepper, sliced carrots, finely chopped onion and garlic, and herbs. The next day, remove pork from marinade; wipe dry and sauté in butter in a thick-bottomed heatproof casserole until golden on all sides. Pour off butter and moisten with marinade juices. Simmer uncovered in a slow oven (325°-M2) for 2 hours until the liquid is reduced. Then add stock; cover casserole, and simmer until tender at 275°-M½. Remove roast and keep warm. Strain juices through a fine sieve; reheat the sauce and serve with roast.