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Casserole-roasted pork (Rôti de porc poelé) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck

  • bay leaves
  • carrots
  • dry white wine
  • parsley
  • pork fat
  • pork loin
  • thyme

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)

Notes about this Recipe

  • Eat Your Books

    This can be served with the follwoing sauces.

  • Delys77 on October 31, 2011

    The marinade was very nice. I used a very small roast that I cooked to about 165 which was just right for us. The marinade really got in there, so the pork's natural flavour was well accentuated, especially by the lemon.

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