Roast pork with garlic and thyme, oven fingerlings Ingredients: 1 teaspoon of - coarse salt - 4 tablespoons of - oil - 10 cl of - crème fraîche - 5 sprigs of - thyme - fine salt, pepper 1 roast pork - from 800 g to 1 kg (loin or shoulder) 1 kg of - fingerling potatoes - or BF 15 2 garlic - 20 cl of - chicken broth.
Utensils：
- 1 Oven- ovens 1 Garlic press- garlic press 1 brush- €6.72 1 dish-
Total time: 1h25 Preparation: 25 min Rest:- Cooking: 1h
Phase 1
Prick the roast with a few cloves of garlic cut into quarters. Place it in a large baking dish. Dirtyz, pepper, drizzle with oil. Brown it on all sides in the Th 8 oven (240°C).
Phase 2
Wash the potatoes without peeling them. Cut them into quarters and distribute them around the roast with around ten cloves of garlic. Sprinkle with coarse salt and pepper. Lower the oven to Th 7 (210°C) and cook for around 50 minutes. Turn the potatoes several times. Sprinkle with thyme 10 minutes before the end.
Phase 3
While the roast is cooking, peel the remaining garlic cloves. Cook them for 15 minutes in the chicken stock. Mix with the cream and reduce for 5 minutes over medium heat. Salt, pepper.
Phase 4
Slice the roast. Pour its juice into the garlic cream. Serve with the potatoes.
Utensils：
- 1 Oven- ovens 1 Garlic press- garlic press 1 brush- €6.72 1 dish-
Total time: 1h25 Preparation: 25 min Rest:- Cooking: 1h
Phase 1
Prick the roast with a few cloves of garlic cut into quarters. Place it in a large baking dish. Dirtyz, pepper, drizzle with oil. Brown it on all sides in the Th 8 oven (240°C).
Phase 2
Wash the potatoes without peeling them. Cut them into quarters and distribute them around the roast with around ten cloves of garlic. Sprinkle with coarse salt and pepper. Lower the oven to Th 7 (210°C) and cook for around 50 minutes. Turn the potatoes several times. Sprinkle with thyme 10 minutes before the end.
Phase 3
While the roast is cooking, peel the remaining garlic cloves. Cook them for 15 minutes in the chicken stock. Mix with the cream and reduce for 5 minutes over medium heat. Salt, pepper.
Phase 4
Slice the roast. Pour its juice into the garlic cream. Serve with the potatoes.