Pork roast
========== 2015-xx-xx


1 pork roast tied, if possible marbled (loin) ~2kg (4 to 5 lb)
1 large carrot, cut into cubes (2 cm - 1")
1 large onion cut into 8
1 stalk celery (optional), diced
4-6 large cloves of garlic
1 large tomato or 2 smaller cut into 8
2 dl dry white wine
1 sprig of thyme
2 or 3 bay leaves
2 sage leaves (optional)
1 small bird pepper, cut into 2 (opt)
salt and pepper


Preheat oven to 180C (360F).

Rub salt on all sides of the roast and let it rest for a while.
In a dutch oven over high heat with a little EVOO,  brown the roast on all sides.
Add to the pan around the roast, the vegetables, spices, wine and a few turns of pepper.
Cover and bake for 40 minutes per kg of meat (20 mn/lb), turn the roast 1 times during cooking.
Remove the roast from the oven and let it rest covered the same amount of time as the cooking time.

Prepare a sauce:

400g mushrooms
1+ dl cream
chopped parsley (optional)
veal (~ 1/2 cube)

Reserve the roast covered.

Remove the herbs (thyme, bay leaves, etc.). Remove the garlic peels, crush the garlic cloves.
Add the mushrooms, add the chopped parsley (optional) and the veal stock. Stir a little.
Add 1 dl of cream. Season with salt (if needed) and pepper. Bake uncovered for ~30 minutes on low heat. Reduce sauce with mushrooms until good consistency.