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Porc Paysanne Recipe


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     Porc Paysanne

Category   Entrees - Maindishes
Sub Category   None
Preptime   45 min.

1 pork roast 1,2 kg (or whatever size you want)
1 kg potatoes (or however many you want)
200 gms lardons (cubed)
3 large yellow onions
6 juniper berries
1 cube beef boullion (prepare in a cup of water)
4 tablespoons crèche fraîche
30 gms butter

Preheat oven 230 C Peel onions and slice in rounds. Cut potatoes in rounds. ( We do not peel them) In a large flat baking dish, that can also be used on the top of the stove, melt butter, cook the lardons and onions until golden. Remove from heat. (You could also do this in a different cooking pan and transfer them to your baking dish.)
Add the bouillon, and lay the pork loin on top of the cooked onions and lardons. Cook for 20 minutes and check the amount of liquid. Add the potatoes and juniper berries. Cook another 20-25 minutes. Cooking times depends on the size of your pork loin. Make sure potatoes are done. Salt and pepper. (We salt and pepper the meat before we bake it) Potatoes in France need LOTS of salt...we salt ours before as well.
After cooking, add the crèche fraîche to the liquid. Serve hot.

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