Casserole-roasted pork (Rôti de porc poelé) from Mastering the Art of French Cooking, Volume One (page 380) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Peppery brown sauce (Sauce diable); Brown sauce with pickles and capers (Sauce piquante); Brown mustard sauce (Sauce Robert); Tomato sauce (Sauce tomate); Brown game sauce (Sauce poivrade)

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.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lard or cooking oil for pork fat, and stock or bouillon for dry white wine.

  • IowanCorn on April 30, 2023

    Made this with JC's simple marinade, Very tasty, and actually easy enough to make. 2 hours was a bit long and the pork was slightly overcooked, but being in a casserole kept the meat from drying out. The gravy was wonderful and went perfectly the lemon/lime pork.

  • 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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