Ingredients for 4 to 6 people
- 750 g pork loin, tied and wrapped (by your butcher),
- 100 g of pork bard,
- 4 cloves of garlic, peeled,
- 8 large potatoes,
- 4 large yellow onions,
- 6 sprigs of thyme,
- 4 bay leaves,
- Salt pepper.
The preparation
Peel the garlic cloves and cut them in half lengthwise. Make notches with the tip of a knife in the meat, and prick the pieces of garlic. Peel and wash the potatoes, cut them in half or quarters lengthwise (depending on their size). Peel and coarsely chop the onions.
The Taste of M
Melt the bard in the bottom of a casserole over low heat, then sauté the onions. Add the meat and brown it on all sides. Add the potatoes, thyme and bay leaf, salt and pepper, and moisten with 1 glass of water. Cover and simmer over low heat for 40 to 50 minutes, depending on the size of the piece of meat.
At the end of cooking, remove a little of the fat juice and reserve it for another use. Let meat rest 15 minutes before slicing, serve with potatoes and onion sauce.