FRIJE

Instructions

• 1.   Preheat the oven to 240°C (475°F).
• 2.   Peel the cloves from one garlic bulb, remove the sprouts, and cut them into quarters.
  Make incisions in the roast and insert the garlic cloves.
  Place the roast in a large ovenproof dish.
  Season with salt and pepper, drizzle with olive oil, and spread with Dijon mustard.
  Pour 1/4 glass of water into the bottom of the dish.
• 3.   Roast the meat in the oven for 10 minutes, turning it halfway through the cooking time.
• 4.   Meanwhile, wash the potatoes without peeling them.
  Cut them into quarters and distribute them around the roast with half of the peeled cloves from one garlic bulb.
  Sprinkle with coarse salt and pepper.
• 5.   Reduce the oven temperature to 210°C (410°F) and continue cooking the roast for about 40 minutes, turning the potatoes several times and basting the pork regularly to keep it tender.
  Sprinkle with thyme 10 minutes before the end of cooking.
• 6.   During the roast's cooking time (20 minutes before the end):
  Peel the remaining garlic cloves.
  In a saucepan, heat the chicken broth and add the garlic cloves. Let them simmer for 15 minutes.
  Blend everything with the heavy cream and reduce over medium heat for 5 minutes. Season with salt and pepper and stir.
• 7.   During the roast's cooking time (15 minutes before the end): steam the green beans (preferably fresh).
• 8.   When the roast pork is cooked, remove it from the oven and slice it.
• 9.   Incorporate the cooking juices into the garlic cream and pour it over the slices of meat.
• 10.   Serve the roast pork hot with the roasted potatoes.

Nutritional information *