Roti de porc paysanne

Roti de porc paysanne

Shopping list: for 6 people 1.2 kg of pork rollade, 1 kg of potatoes (small ones with skin on) 200 grams of smoked bacon pieces, 3 onions, 6 juniper berries, 25 cl of beef stock (cube), 4 generous tablespoons of crème fraîche, 30 grams of butter or oil, salt and pepper, herbs.

Place the rollade (salted and peppered all around / optionally some herbes de Provence or loose thyme and rosemary) in the middle of a large baking dish, oil/butter in the dish.

Put the rollade for 1h45 in an oven at 220 degrees.

Second round: add the potatoes and around the meat the bacon pieces and the onions, the juniper berries and the stock, and let everything cook again for 1h45 in the oven at 190 degrees (so a bit lower).

Take the rollade out of the dish and slice it thinly (optionally keep the meat warm by wrapping it in foil. In the warm sauce (easily in a smaller pan and without the little potatoes) first add some sauce thickener or cornflour and cook it, and then (take it off the heat) stir the crème fraîche through it. Lay the meat like roof tiles in the baking dish and pour the sauce over the little potatoes.

Serve with e.g. green beans.

Nice with a red wine from Saint Pourcain.