Recipe
Oven roast pork for 6
A collar or loin roast, studded with garlic and roasted slowly on a bed of onions and potatoes.
- Serves 6
- Prep
- 15 min
- Cooking
- 1 h 30
- Total
- 1 h 45
- Difficulty
- Easy
Which cuts to choose?
Collar, being marbled, stays succulent even slightly overcooked; loin is leaner and needs precise timing. Allow 1.5 kg for 6. General advice.
From the guide : Pork →Method
Step 1 — Prepare· 10 min
Preheat the oven to 180 °C. Stud the roast with slivers of garlic, brush with mustard, season with salt and pepper.
Step 2 — The vegetable bed· 5 min
Lay the sliced onions and quartered potatoes in the tin, drizzle with oil, scatter with thyme. Set the roast on top.
Step 3 — Roast· 1 h 30
Roast for 1 h 30 (30 minutes per 500 g), basting every 20 minutes. Add a splash of water if the tin dries out.
Step 4 — Rest and serve· 10 min
Rest 10 minutes under foil, then slice and serve with the vegetables and juices.
Butcher's tips
- Take the roast out of the fridge 30 minutes before cooking.
- Baste regularly with the pan juices.
- Rest for 10 minutes under foil before slicing.
Resting and reheating
Leftovers slice well cold or reheat gently in their juices.
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