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This recipe is good, and simple. Is it French or 'international' though? I like making the gravy half way through like this to avoid some of the last minute panic. As general advice for roast pork, the best tip is to avoid cooking the pork too hot or for too long, since it can become tough very quickly.

Ingredients

  • 1 (5 pound) pork rib roast
  • 2 cloves garlic, thinly sliced
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 2 parsley sprigs
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped parsley
  • 1 tablespoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup butter or margarine, melted
  • Chopped parsley
  • 2 cups chicken stock
  • 3 pounds medium potatoes, pared and sliced thin
  • 1 cup chopped onion

Recipe

  1. Preheat oven to 425 degrees F.
  2. Wipe pork roast with damp paper towel and rub the outside of the pork with the slices of garlic.
  3. Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper and rub over pork to coat well.
  4. Insert garlic slivers where possible in crevices in bone.
  5. Place the pork, fat side up, in a large shallow roasting pan.
  6. Place 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs under pork roast. Roast uncovered for 1 hour.
  7. Remove from the pan and pour off most of the fat, leaving about 1 tablespoon in pan. Stir 2 tablespoons flour into pan.
  8. Gradually stir in 1 1/2 cup of chicken stock into flour mixture until well combined.
  9. Bring to the boil then reduce heat to a simmer, stirring to dissolve browned bits about 2 minutes.
  10. Strain gravy through strainer into saucepan, discarding vegetables.
  11. Set gravy aside to reheat later and return pork to roasting tray.
  12. Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1 tablespoon salt and 1/8 teaspoon pepper to mix well. Arrange around roast.
  13. Heat remaining chicken stock to boiling and pour over potatoes. Brush potatoes with melted butter.
  14. Reduce oven temperature to 400 degrees F, then roast pork 45 minutes to 1 hour longer
  15. Reheat the gravy and serve with pork and potatoes
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