Pork Persillade
Pork Persillade
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 0 362 |
| pro | 39 g |
| total fat | 21 g |
| sat. fat | 7 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 105 mg |
| sodium | 240 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 20 |
| vit A | 7 |
| vit C | 30 |
| folate | 12 |
Persillade, a simple French mixture of parsley and garlic, adds elegance and flavour to meat. A pork roast is perfect for entertaining a small group since this cut is inexpensive but looks impressive. Choose either a six-bone rib roast or a centre-cut loin, which is usually cheaper.
Ingredients
Preparation
Place roast on rack in small roasting pan; roast in 325°F (160°C) oven until meat thermometer inserted into centre registers 160°F (71°C), about 2 hours. Tent with foil and let stand for 10 minutes before slicing. Makes 6 servings.
Source : Canadian Living Magazine: October 2005
- Keywords : Main Course; French; Roast; Christmas; Pork;
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