Preparation:
Preparation of the Onions and Veal Stock:
Thinly slice the onions.
Dilute 2 teaspoons of veal stock in 10 cl of water. Set aside.
Browning the Roast:
In a cast iron casserole dish, heat the butter and olive oil.
Brown the pork roast on all sides then set aside in a dish.
Cooking the Onions:
In the same casserole dish, brown the onions for 1 minute, stirring constantly.
Add the honey and continue to cook for 1 more minute, stirring.
Wetting and Cooking the Roast:
Pour the mixture of water and veal stock as well as the white wine into the casserole dish. Mix well to loosen the cooking juices.
Return the roast to the casserole, cover and cook for about 45 to 50 minutes over medium heat (low boil), turning the meat from time to time.
Serving:
Cut the roast into slices and serve with pasta, fries or vegetables.
Notes:
To check the doneness of the roast, insert a knife or a skewer into the center. It should go in without resistance.
This pork roast with onions and honey is a simple and delicious recipe, offering tender meat and a gourmet sauce perfect to be enjoyed with a good piece of bread. Enjoy your meal!
Classic Pot Roast
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