Ardennes-style roast pork with roasted carrots and baby potatoes

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An Ardennes-style pork roast feels rustic in the best possible way. Herbs, roasting butter and tray-baked vegetables give you a generous meal with plenty of flavour and not much fuss once it is in the oven.

Serves: 4 people

Preparation time: 40 min

Ingredients

• Ardennes pork roast – 1 kg
• Butter – 40 g
• Olive oil – 1 tbsp
• Thyme – 2 sprigs
• Rosemary – 2 sprigs
• Carrots – 600 g
• Baby potatoes – 800 g
• Garlic – 4 cloves
• Salt and black pepper – to taste

Method

1. Season the pork and sear it in butter and olive oil until the outside is deeply coloured.
2. Arrange the carrots, baby potatoes and garlic around the meat with thyme and rosemary, then roast everything together at 180°C.
3. Turn the vegetables once or twice so they roast evenly and pick up some of the pork juices.
4. When the pork is cooked, transfer it to a board and let it rest before slicing.
5. Serve the meat with the roasted vegetables and spoon the buttery pan juices over everything.