Pork à la Berrichonne

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • ½ leg of pork, boned and rolled (about 4-5 pounds)
  • 1 pint dry white wine


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°-M