Master Class, #21 | 10:18 pm | 24 January 2005
Mastering the Art of French Cooking, vol. 1
Rôti de Porc Poêlé, pp. 380-81
Casserole-Roasted Pork
A nice way to cook a pork roast, especially if you forgot/didn’t have time to deal with brining it or anything. Moist! I don’t remember what I served with this, probably Cook’s Illustrated‘s skillet green beans.
