Comment: One can find on the market (in Switzerland) roast pork called "à la tessinoise" which are wrapped in bacon. It helps keep them juicy. It would therefore be an option to wrap a standard roast with bacon or to use one already prepared.
Take the roast out of the fridge ~3 hours in advance so that it is at room temperature.
If you have a probe, stop cooking at an internal temperature of 58C [137C]. Once covered for 10 to 15 minutes, the internal temperature will rise to 63C [145F] (medium - just no longer pink).
The onions will not have time to cook well in the oven, which is why they are softened beforehand.
Cooking time at 180C [360F] is supposed to be 30 mins/500g. For 4 of the 4 roasts I've cooked this way, that's too much. This may be adequate for short but large diameter roasts, but for a standard roast, using the meat probe, 20 mins/500g has always done the trick.
If the roast is ready too soon, it can be kept in the oven at 60C [140F] for up to an hour.
The parsley leaves can be chopped and served with Pommes parsley for example.
1 tied pork roast 1 to 1.5 kg (and wrapped in bacon if desired).
1 onion sliced lengthwise or 2 smaller ones
4 to 6 peeled and smashed garlic cloves
2 dl of dry white wine
2 to 3 sprigs of thyme (opt)
4 to 6 sage leaves (optional)
bunch of parsley (stems tied together, leaves removed - opt)
S + P
Heat the oven to 180C (360F).
Sweat the onion in a little EVOO with a pinch of salt.
In a roasting dish, make a bed for the roast with onion. Place the garlic around.
If the roast is no wrapped in bacon, rub a little salt on all sides of the roast, let stand for a while, then sear the meat on all sides in a hot fry pan with a little EVOO.
Place the meat in a roasting pan, deglaze the skillet with the wine and add the wine to the roasting pan.
Add the herbs around the roast.
If roast not wrapped, place a few knobs of butter on the roast.
Put in the oven for 30 minutes per lb of meat, baste the roast several times during cooking if not covered with bacon.
Remove the roast from the oven and let it rest, covered with aluminum foil, for 10 to 15 minutes.
Pass the roast juice through a sieve, pushing as many solids through the sieve as possible (garlic, onion) and set aside for the sauce.
Preparation of a sauce:
1- dl cream
2 tablespoons Dijon
Roast cooking juices
1 dl veal stock if necessary
In a small saucepan, add the juice from the roast.
Reduce to obtain the desired quantity (~2 dl). Lower the heat, add the cream and the mustard, reheat without boiling.
Season with pepper, check the salt and serve with the roast.