Rôti de porc poêlé
(Adapted from Julia Child, Louisette Bertholle, Simone Beck, Mastering the Art of French Cooking, Vol 1)
This has become one of our all-time favourite recipes and a great option for small dinner parties, but we came across it in an odd way. We were planning a big dinner because my sister Marianne was coming to visit us in Edmonton. I had come across a recipe for pork roast that sounded great – the sauce included madeira and three kinds of mushrooms. We were in Safeway picking out some chanterelles when Lynn said “does Marianne eat mushrooms?” Zut! She hates them and has been known to pick them off of pizza before eating it. So what to do with the large pork roast we had already acquired? A quick scan through the cooking “bibles” led us to this recipe. It is easy to make, delicious and not at all fiddly. With the exception of a bit of mashing at the end, the work is done and cleaned up long before the guests arrive.