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print this recipe Roti de Porc Provencale
4 servings

Roti de Porc Provencale

Paul Hyman
Chef de Cuisine, Nel Centro (David Machado, Owner)

4 lb piece of Carlton Farms boneless pork tenderloin

2 tbsp fennel seed
4 bay leaves
1 tsp of whole cloves
1 tbsp black peppercorns
4 garlic cloves
3/4 cup kosher salt
3/4 cup sugar
1 cup water
1/2 gallon cold water

2 tbsp fennel seed
2 bay leaves
1 tbsp black pepper
6 fresh sage leaves
4 garlic cloves
2 tbsp fresh fennel fronds
2 tbsp Italian parsley
1/4 cup extra virgin olive oil

5 pounds uncooked pork bones
2 large carrots, peeled and roughly chopped
2 large onions, unpeeled and halved
2 celery ribs, roughly chopped
2 cloves garlic, unpeeled and smashed
12 to 15 whole peppercorns
2 bay leaves
1 teaspoon salt


Preheat oven to 350 degrees. Remove pork from marinade. Salt and pepper the pork and place it in a roasting pan. Place 2 Tablespoons canola oil in pan until hot. Sear pork rack face side down for 3 minutes on medium high heat. Turn over, resting pork bone side down. Place 2 pats of butter on top of loin side of pork. Place in the oven and roast for 20 to 25 minutes or until internal temperature is 135-140 degrees.

Remove from oven and let rest for 8 to 10 minutes. Slice chops against the bone for serving.


Toast fennel seed, peppercorns and bay leaves for 2 minutes in sauce pot. Add 1 cup water and bring to a boil. Stir in sugar and salt and incorporate for 2 minutes. Remove from heat, add cold water and place in a container that will hold water and pork submerged. Brine pork for 24 hours.


Toast the fennel seeds, bay leaves and peppercorns for 2 minutes, moving the pan to avoid scorching. Once cooled, grind the spices in a mortar and pestle to a fine powder. In a food processor add spice mix, sage, garlic, fronds and parsley. Drizzle oil to incorporate. Marinate the pork for 24 hours.


Heat oven to 450 degrees. Place bones in a single layer in large shallow roasting pan along with half of the vegetables and 1 clove of garlic. Roast for 25-30 minutes or until bones are well browned. Transfer bones and vegetables to large stock pot, discard any fat left in the roasting pan. Pour 1 cup water into roasting pan and bring to a boil over medium-high heat, scraping browned bits free from pan. Add to stock pot with remaining vegetables, garlic, peppercorns, bay leaves, salt and enough cold water to cover. Bring to a simmer occasionally skimming off any foam. Simmer, loosely covered for 3 to 4 hours, adding more boiling water if needed.

Strain into a large bowl, pouring through a large colander lined with cheese cloth. Discard solids. Cool slightly then chill up to 4 days.