Roast Pork Boulanger

By JacqueDavison

Ingredients

• 5 lb pork rib roast
• 1 clove garlic, slivered
• 1 1/2 tsp salt
• 1 tsp dried thyme leaves
• 1 bay leaf, crumbled
• 1/4 tsp pepper
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 2 parsley sprigs
• 2 Tbsp flour
• 1 can condensed chicken broth, undiluted
• 3 lb medium patoes, pared and thinly siced
• 1 cup chopped onion
• 1 Tbsp chopped parsley
• 1 Tbsp salt
• 1/8 tsp pepper
• 1/4 cup butter, melted
• chopped parsley

Preparation

Step 1

1. Preheat oven to 425F., Wipe pork with damp paper towels. Rub outside or pork with cut sides of garlic. Combine 1 1/2 tsp salt, thyme, bayleaf and 1/4 tsp pepper; rub over pork to coat well. Insert garlic slivers, where possible, in any crevices in bone.

2. Place pork, fat side up, in large, shallow roasting pan, without rack. Insert meat thermometer in center of meaty part;it should not rest on bone. Place onion, carrot and parsley under the roast. Roast, uncovered, 1 hour. Remove pork from roasting pan.

3. Pour off most of fat, leaving about 1 Tbsp in roasting pan,. Stir flour into drippings in pan,. Over low heat, stir several minutes, to brown flour. Gradually stir 1 cup condensed chicken broth into flour mixture until well combined. Then stir in 3/4 cup water.

4. Bring to boiling, reduce heat, and simmer, stirring to dissolve browned bits, 2 minutes, or until gravy is thickened and nicely browned. Strain gravy through sieve into saucepan; discard vegetables,. Set gravy aside to reheat later. Return pork to roasting pan.

5. Gentkly toss sliced potatoes and chopped onion, 1 Tbsp chopped parsley, salt and pepper; mix well. Arrange around roast. Heat remaining chicken broth to boiling; pour over potatoes Brush potatoes with melted butter. Reduce oven to 400F.

6. Road pork 45 minutes to 1 hour longer, or until thermometer registers 170F and potatoes are fork tender and nicely browned. Sprinkle potatoes with chopped parsley. Serve pork and piotatoes from roasting pan or baking dish. Reheat gravy. Serves 8