Bone-In Roast Pork A La Herbes de Provence

• 4 chop (3-4 lbs) pork rib roast, fat on

• salt and pepper

• 3 tbsp. Herbes de Provence

• 3 tbsp. olive oil

• 1 onion, chopped

• 2 carrots, chopped

• 1 head of garlic, unpeeled and separated into cloves

• 2 sprigs fresh rosemary

• 4-5 sprigs of fresh thyme

• 3 bay leaves

• 1 cup Rosé wine (or dry white such as Sauvignon Blanc)

• 1 cup chicken stock

The night before (or at least 3 hours before cooking the roast), generously salt the roast all over and place in the fridge uncovered. Don’t worry, the meat won’t go bad. What this does is tenderize the meat from the inside out (through osmosis). It will keep the meat juicy and the crust crispier.

When you are ready to cook, heat the oven to 400F. Pat the roast dry, rub 1 tbsp. olive oil over the roast. Season with salt, pepper and herbes de Provence. Heat the oil in a large Dutch over at medium-high heat and brown the meat all over, about 4-5 minutes per side.

Add the vegetables, herbs, stock and wine to the pot. Bring to a boil, cover the pot and place in the oven. After 20 minutes turn the heat down to 325F and bak for another 45 minutes - 1 hour or until the internal temperature of the meat reaches 160F. Transfer meat to a cutting board, cover with foil and let it rest for 10 minutes. Strain the juices in the bot and boil down a little to concentrate the flavors, about 5 minutes. Carve the roast and spoon over sauce.

Pair with a savory Souther Rhone wine such as a Vaucluse GSM or a Grenache blend.

Based on a recipe from Laura Calder Dinner Chez Moi