Is this the juiciest pork roast on YouTube? Most people bake their pork loin until it’s dry and tough. In this video, we explore Julia Child’s classic Rôti de Porc Poêlé—a French braising technique that guarantees a tender result every single time.
From the herb-infused dry marinade to the slow-cooking process in a butter-based reduction, every step is designed for maximum flavor.
What you will learn:
– How to prep a professional dry marinade.
– The “Searing” secret for a perfect crust.
– How to make a rich white wine and vegetable reduction.
Ingredients & Steps:
– 2.5 lb Pork Loin (approx. 1.2 kg)
For the Marinade (for 1 lb of meat)
– 1 tsp Salt (5 gr)
– 1/8 tsp Freshly Ground Pepper (0,63 gr)
– 1/4 tsp Sage or Thyme (1,25 gr)
– 1/8 tsp Bay Leaf (0,63 gr)
– Pinch of Rosemary/Oregano/Tarragon
– 1/2 cloves mashed Garlic
Cooking Liquid:
– 3 Tbl Cooking Oil (45 ml)
– 1 oz Butter (27 gr)
– 1 Carrot & 1 Onion (sliced)
– 2 cloves Garlic (unpeeled)
– 1/4 pt Dry White Wine (142 ml)
Subscribe to join my logical journey through “Mastering the Art of French Cooking”! 🔔
#juliachild #pork #roast #frenchcooking #cookingtips #foodshorts #gourmetrecipes
1 Comment
Wowwwwwww