Filet de porc au romarin

pork rosemary1The most succulent cut of pork, roasted to a crispy golden brown on the outside, meltingly tender on the inside, infused with rosemary and garlic — this is a recipe fit for the most discriminating palate. The meat is lean and juicy, its elegance enhanced by the spicy earthiness of the rosemary. And the beauty of the dish is that it takes just 5 minutes to prepare, plus roasting time of about half an hour.

Filet de porc au romarin / Roast pork fillet with rosemary

Roast pork fillet marries well with country dishes like vegetable purées or Provence-style roasted tomatoes (coming tomorrow). I could say more, but will not as I’m rather tired, having been up from 3-4:30 a.m. watching the U.S. presidential debate. Like many Americans in Paris, I am very concerned about the outcome of this election — we may be an ocean away, but we feel very close to the situation back home. But that is not the subject of this web site, so I will save my thoughts on the matter for another occasion.

Instead, here’s some site news: My young French computer genius stopped by yesterday and added share buttons to the bottom of each page (except the home page). Which means that if you like a recipe, you may send it to friends via Facebook or Twitter. Meanwhile I have begun building a Facebook page dedicated to The Everyday French Chef. The page will inform its readers about upcoming events — the first of which is a soufflé demonstration scheduled for early November — and hopefully also include video interviews of some of my favorite Paris chefs. If you’d like a sneak preview, search on Facebook for The Everyday French Chef.

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