Rouelle of pork with oven-roasted vegetables

Rouelle of pork with oven-roasted vegetables

15 mins
Cooking time
40 mins
Françoise Nicol

AD— Check when the vegetables are cooked with the tip of a knife. If some are cooked sooner than others, take them out and keep them warm. “Rouelle” is a French cut of pork from the leg, the part used for making ham. If you can’t get this, buy 2 large pork loin chops (for 4) and remove the fat before cooking.

PN— You can cook pork pink without any worries. Farms have been Trichinella free for over twenty-five years. There is no longer any point in cooking for a long time and drying out the meat.


Quantity Ingredient
4 endives
4 carrots with tops
4 turnips with tops
1 small black radish
1/2 celeriac
4 pippin apples
400g rouelle of pork
mignonette pepper
a drop olive oil
2 garlic cloves
1 small ladleful Chicken stock
5 tablespoons sherry vinegar
sea salt
freshly ground black pepper


  1. Remove the base of 4 endives, wash, wipe dry and cut in half lengthwise. Peel 4 carrots with tops, 4 turnips with tops and 1 small black radish. Cut the radish into quarters. Peel half a celeriac and cut into wedges. Wash 4 pippin apples, quarter them and remove the core.
  2. Preheat the oven to 200 °C.
  3. With the tip of a knife, make regular incisions in the rind of a 400 g rouelle (round) of pork. Then season with salt and mignonette pepper.
  4. Put it in a large dish or in the dripping pan of the oven with a drop of olive oil then put in the oven for 15 minutes.
  5. Add the vegetables, apples and 2 garlic cloves, crushed. Add salt and continue to cook for a further 15 minutes.
  6. Lower the oven temperature to 170 °C then add 1 small ladleful of chicken stock and cook for a further 15 minutes, basting frequently so that the meat stays nice and tender.
  7. Turn off the oven. Take the dish out, add 5 tablespoons of sherry vinegar and deglaze the juices with a spatula.
  8. Cover the meat with aluminium foil and return the dish to the oven for 10 minutes, leaving the door half open.
  9. After its rest, cut the rouelle of pork into thick slices and place them in a serving dish or on individual plates. Add the vegetables and apples. Pour over the cooking juices. Sprinkle a few grains of sea salt and some freshly ground black pepper.
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