Roti de Porc au Curry (Curry seasoned pork roast)

[bleudauvergne]

Roti de Porc au Curry (Curry seasoned pork roast)

This recipe is a translation and adaption from the recipe by Dr. Montignac and is a main dish for a Stage I weekend lunch. This can also be made with your home made spice mixes if you have a favorite for pork.

• 1.8 kg pork roast (filet)
  
• 4 cloves of garlic
  
• 3 T goose fat
  
• 20 cl heavy cream
  
• 1 T curry
  
• salt and freshly ground black pepper
  
• several bay leaves
  

Tie up your roast, and slip bay leaves under the string in several places.

Cut the garlic lengthwise into strips.

With a long sharp knife, pierce the roast in several places and insert wedges of garlic.

in a bowl, prepare a marinade with the duck or goose fat, curry (or spice mix), salt and pepper.

Put the roast in a covered heavy dish, scrape the marinade over the meat, and add 1/2 cup of water.

Roast for 1 hour and 15 minutes in a 220 c / 425 F oven.

Before serving, deglaze the cooking pot with the heavy cream and serve as a sauce with the meat.

( RG1283 )