Basque Pork Roast with Vegetables

I found this Basque palette de porc on sale in the supermarket.   The palette de porc (little cured pork roast, like a small ham) that I usually see is enrobed in a Alsatian sauce of mustard and called “deviled”.   Since that one was pretty good and the price was right, I decided to try the Basque version.

Knowing absolutely zip about Basque cuisine, I betook myself to the internet and found a site called French Food Freaks.  Liking the site’s name, I decided to “pimp” their recipe for roasted vegetables Basque style to accompany my pork roast.  I added potatoes to the vegetable mix they used because I had some nice ones,  I like potatoes and, according to the internet, so do the Basque.   I also excluded the honey, the piment d’espelette and added rosemary, thyme and paprika with a pinch of cayenne; still in keeping with the Basque flavors but with consideration to the pork roast that would cook with the vegetables.    For those of you not living in France; buy 2 -3 lb of cured pork roast or pork tenderloin.   You will need about 1 to 1  1/2 cups of tomato sauce to pour over the pork roast.   Clay pot time!

Note:  If you use a clay roaster(Romertopf/Schlemmertopf), don’t forget to soak for 5-10 minutes before using.

Basque Pork Roast with Vegetables

2-3 lb cured pork roast or tenderloin

1-1 1/2 cups of tomato sauce

2 large onions, quartered

1 green pepper, cut into strips

1 red pepper, cut into strips

1 eggplant, halved lengthwise, then sliced

1 zucchini, halved lengthwise, then sliced

1 large tomato, cut into eighths

2 large potatoes, cut into eighths

4 large garlic cloves, sliced

1/2 cup of fresh parsley, chopped

1 teaspoon each, thyme, rosemary and paprika

Pinch of cayenne

Salt and pepper

3 tbsp of olive oil

Preheat the oven to 350 degrees.   In a large bowl, mix the vegetables, seasonings and olive oil.   Pour into a clay roaster or baking pan.   Place the roast on top of the vegetables and pour tomato sauce over the roast.   Cover with the clay roaster top or if using a baking pan, aluminum foil, being careful that the foil doesn’t touch the meat or vegetables.   Roast for 1 hour, remove top or aluminum foil and roast for an additional 15-30 minutes.

Wine suggestion:   Enjoy with a Spanish red from the Rioja region.

About cookinginsens

An American living in Burgundy, France
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4 Responses to Basque Pork Roast with Vegetables

  1. jade says:

    i love the vegetable(they are juicy)^^

  2. Pingback: Foie de Veau aux Oignons Dore et Bacon: Liver and Onions | Cooking in Sens

  3. The Cook says:

    I’ve just recently heard of the clay roasters and am wondering how often you actually use one? Being an American in America, would it be worthwhile to purchase one? If you didn’t have yours, what would your alternative tool be?

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