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The pork roast country-style is one of those dishes that takes me back to Sunday lunches at grandma's house. It's my ultimate comfort food with its melt-in-your-mouth meat and that amazing gravy that fills the whole house with wonderful smells! The best part? While it's slowly cooking away in the oven, I can hang out with my guests without any worry.
A flexible dish for every taste
What I love about this roast is you can really make it your own way! Sometimes I throw in potatoes that get super soft cooking in the juices, other times I'll add carrots for their sweetness. The slow cooking does all the work and the meat turns out so tender you can cut it with just a fork!
My tasty shopping list
- Fresh shallots: I grab 6 good ones and slice them thin.
- My favorite bacon bits: 200 g smoked matchsticks for extra flavor!
- A splash of olive oil: 30 g to brown the meat nicely.
- Good butter: 60 g for that rich taste.
- A nice roast: 1.6 kg carefully picked from my butcher.
- Dry white wine: 150 ml for the gravy.
- Water: 180 ml plain and simple.
- A touch of Cognac: 30 ml that makes all the difference.
- My cornstarch: 1 heaping spoon to thicken the sauce.
- Salt and pepper: Add to taste!
My simple step-by-step approach
- First the oven
- I heat it up to 200°C, or 180°C with fan assist.
- The key moment
- In my favorite pot, I melt butter with oil and brown my roast on all sides. That's the trick for juicy meat!
- The flavorful base
- I set aside my roast and cook the shallots and bacon until they're golden and fragrant.
- The magic cooking
- I put the roast back in, pour in white wine and water, cover and into the oven for 2 hours of pure joy!
- My tasty gravy
- I collect the juices, add white wine and water. I thicken with my Cognac-cornstarch mix and let it gently reduce.
- The yummy moment
- I slice my roast, drench everything in sauce and serve with my soft shallots and bacon.
My tasty twists and turns
I love adding potatoes to cook in the juices, they turn so soft and it's amazing! Carrots too, why not? And if I don't have shallots handy, onions work just fine. I adjust cooking time based on my roast size, but the rule is simple and works every time!
A meal that brings everyone together
This roast is my go-to for family meals. It always impresses with its smooth sauce and comforting vibe. I usually pair it with a light dry white wine or a soft red that works perfectly with the flavors. It's the kind of dish that makes everyone at the table happy!
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Frequently Asked Questions
- → How can I tell if the pork is cooked?
- The pork should have a slightly rosy center. Use a meat thermometer for accuracy—it should reach 150°F (65°C).
- → Can I prepare this ahead?
- Sure, you can make it earlier and heat it gently in the oven. The sauce gets even better as the flavors develop.
- → What kind of white wine should I use?
- Go with a dry white like Muscadet or Entre-deux-Mers. Stay away from overly aromatic wines that could overpower the meat.
- → What sides go well with it?
- Mashed or steamed potatoes soak up the sauce wonderfully. Green beans or glazed carrots also work great.
- → How do I keep the sauce smooth?
- Mix the cornstarch into cold cognac until dissolved before adding it to the boiling liquid. Keep whisking as it thickens.