After Sunday’s Roman-like, bacchanalian, all day event, Jade and I were still reeling and not really hungry today. We decided to buy a fresh baguette, warm the enriched, leftover soup broth and call it dining.
On the way to get the baguette, we just happened to pass by Maison Trotoux http://cookinginsens.wordpress.com/2013/08/09/too-old-to-travel/ and thought it wouldn’t hurt to cruise the meat counter, window shopping
Still not hungry, I eyed the travers de porc (meaty, French ribs) that appeared to have been marinated in a barbecue-like sauce. Of course it couldn’t be real barbecue sauce, not at a traditional French traiteur establishment. Still, out of curiosity, I thought I’d take the ribs home, roast them in a slow oven and see what it was all about! Hokey Pokey
I was right. It was not barbecue sauce. It was a sauce that makes one think of herbes de Provence with tomato sauce. It was good, but in a non-spicy way. French traditional.
Looked good. Looked like a sandwich to me, so I made one. Mache, tomato, onion, mayonnaise and baguette.
I imagine you could duplicate this flavor by using a small rolled roast.
Herbes de Provence Pork Roast
1 small rolled pork roast, about 2lbs
1/2 onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tbsp olive oil
1 tbsp herbes de Provence
1 1/2 cups tomato puree
Salt and pepper
Cut the strings, unroll the pork roast and flatten. Set aside.
Saute the onion and garlic in the olive oil until soft. Add the herbes, tomato puree, salt and pepper. Bring to a boil and simmer for 30-40 minutes. Allow to cool completely until stone cold.
Put the roast into a ziplock bag with the stone cold tomato sauce, squish around and refrigerate overnight.
Preheat the oven to 300 F and roast the pork for 1 1/2 -2 hours.