Easter Sunday Brunch: Grandma Barbe'S Roast Pork Recipe – a delicious recipe with olive oil, pork loin, pearl onions, carrots, white wine, sweet butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat the olive oil in a flameproof casserole. Add the pork and cook over mediumheat, turning occasionally, for 8-10 minutes, until golden brown all over. Lower the heat, cover, and cook, turning occasionally, for 1 1/2 hours.
2
Peel the onions and cut off the tops. Peel the carrots and cut the ends at an angle.
3
Pour the white wine into the casserole and add the onions, carrots, potatoes, butter, and bouquet garni. Replace the lid and simmer for about 30 inutes, until the potatoes are tender.
4
Meanwhile, coarsely chop the garlic and parsley together.
5
Remove the bouquet garni from from the casserole, and discard. Season the roast with sea salt and sprinkle the garlic and parsely mixture on the potatoes before serving.
1274
kcal
Calories
74
g
Fat
65
g
Carbs
86
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 tablespoons olive oil, 2 1/2 pound boneless pork loin cut from the end or tip (not center cut), 12 pearl onions, 1 pound carrots, and more.
Yes, Easter Sunday Brunch: Grandma Barbe'S Roast Pork Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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