Best French Roast Pork Recipes

FRENCH ROAST PORK

Steps:

• Preheat oven to 350³F.
• Pat pork dry with paper towels.
• In cup, combine salt, thyme, cinnamon, pepper, nutmeg, and cloves.
• Use to rub on pork.
• Place roast on rack in small roasting pan (13" by 9").
• Roast pork until meat thermometer inserted in center of roast reaches 155³F, about 1 hour.
• Internal temperature of meat will rise to 160³F upon standing.
• When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier slicing.
• Meanwhile, add wine to rasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan.
• Add broth and heat to boiling; boil 2 minutes.
• Remove from heat and skim and discard fat.
• Serve pan juices and applesauce with pork.

FRENCH ROAST PORK

Steps:

• Preheat oven to 425 degrees F.
• Wipe pork roast with damp paper towel and rub the outside of the pork with the slices of garlic.
• Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper and rub over pork to coat well and insert garlic slivers where possible in crevices in bone.
• Place the pork, fat side up, in a large shallow roasting pan on top of 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs and roast uncovered for 1 hour.
• Remove from the pan and pour off most of the fat, leaving about 1 tablespoon in pan, stir 2 tablespoons flour into pan and gradually stir in 1 1/2 cup of chicken stock into flour mixture until well combined and smooth.
• Bring to the boil then reduce heat to a simmer, stirring to dissolve browned bits for about 2 minutes, strain gravy through strainer into saucepan, discarding vegetables.Set gravy aside to reheat later and return pork to roasting tray.
• Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1 tablespoon salt and 1/8 teaspoon pepper to mix well, arrange around roast and heat remaining chicken stock to boiling and pour over potatoes, brush potatoes with melted butter.
• Reduce oven temperature to 400 degrees F, then roast pork 45 minutes to 1 hour longer, reheat the gravy and serve with pork and potatoes.

FRENCH ONION PORK ROAST

Steps:

• 1. Place pork roast in a large zip-lock bag, pour dry onion soup mix over roast and rub gently to distribute. Refrigerate for 24 hours.
• 2. The next day - wash potatoes and cut into forths lengthwise. Place in a bowl and drizzle with olive oil, salt and pepper and diced onions. Place them on the sides of a cast iron pan and in the center of the pan place a rack.
• 3. Place roast bone-side up, fat side down on the rack. Roast at 425 degrees for 1 hour.
• 4. Remove pan from oven, remove potatoes and keep warm in another vessel. Reduce heat to 400 and roast for another 20-30 minutes. Remove from oven and let rest for 15 minutes. Carve and serve with potatoes.
• 5. ***** I have a convection oven, so I utilized that device.

FRENCH BONED LEMON GARLIC RACK OF PORK ROAST

Steps:

• Preheat oven to 350 degrees F. Combine garlic powder, lemon pepper and steak seasoning, in a small bowl if you are using an unseasoned Roast. Season Roast on all sides. The roast I used was pre seasoned, but I wanted to add more flavor with the use of the garlic & lemon Pepper, I did not use any extra salt. ALLOW ROAST TO COME TO ROOM TEMPERATURE, BEFORE ROASTING for even cooking. I LEFT MINE ON COUNTER FOR AN HOUR AND 15 MINUTES.
• I used a 12 inch cast iron grill skillet. Spray liberally with non stick cooking spray. Place roast in skillet with bones facing upwards. Cover with foil, then place in preheated oven and roast for 1 hour and 20 minutes or as directed on package.
• Then Remove foil and continue roasting for an additional 30 minutes or until roast reaches an internal temperature of 155 degrees F. Remove from oven and allow to sit for at least 10 to 15 minutes, so juices can redistribute in roast. Add roast to a serving platter.
• Garnish roast on a serving platter as desired. I used a V garnishing Tool to make the Lemon Flowers, then added maraschino cherry halves, and parsley greens as desired. Note if you don't have a V garnishing tool you can use a sharp paring knife by inserting into lemon in a V shape around the diameter of the lemon. GARNISHING IS OPTIONAL OF COURSE.
• Carve between each bone with an electric or very sharp knife.
• NOTE: IF ROAST HAS REACHED THE CORRECT INTERNAL TEMPERATURE, AND THE ROAST IS NOT BROWNED ENOUGH on the outside, YOU MAY WANT TO DO AS I DID, BY BRUSHING OUTSIDE OF ROAST WITH KITCHEN BOUQUET AND RETURN IT TO THE OVEN FOR 5 TO 10 MINUTES, JUST SO IT BROWNS AND IS BAKED INTO THE ROAST.