Pork Roast with Ratatouille

A garlic-and-herb-rubbed pork loin roasted until juicy and served over a Provencal vegetable ragout.

Ingredients

• 1 boneless pork loin roast (about 3 pounds)
• 4 garlic cloves, slivered
• 1 tablespoon herbes de Provence
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 recipe ratatouille (see separate recipe) or 5 cups prepared ratatouille

Directions

1. Preheat the oven to 375 degrees F. Make small incisions all over the pork and insert the garlic slivers.
2. Rub the roast all over with the herbes de Provence, salt, pepper, and olive oil.
3. Place in a roasting pan and roast for about 1 hour 20 minutes, until the internal temperature reaches 145 degrees F.

Meanwhile, prepare or reheat the ratatouille.

1. Let the pork rest 15 minutes, then slice and serve over a bed of warm ratatouille with the pan juices.

Notes

Adapted from Jacques Pepin’s pork roast served with his Provencal ratatouille.