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Boast Loin Op Pork With Sauce Robert

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. 3 gills of broth
  2. White wine
  3. 1 onion
  4. Mustard
  5. three onions
  6. a quart stewpan
  7. two cloves stuck
  8. Cut
  9. Pork
  10. 1 oz. of butter
  11. 1 oz. of Hour
  12. 1 pinch of salt
Contains MilkMustardSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Pork Source of potassium · Source of phosphorus · Source of zinc

    Source of potassium · 318 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of phosphorus · 173 mg per 100 g, 25% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of zinc · 2.2 mg per 100 g, 22% of the reference intake per 100 g

    • Zinc contributes to normal DNA synthesis.
    • Zinc contributes to normal acid-base metabolism.
    • Zinc contributes to normal carbohydrate metabolism.
    15 more authorised claims
    • Zinc contributes to normal cognitive function.
    • Zinc contributes to normal fertility and reproduction.
    • Zinc contributes to normal macronutrient metabolism.
    • Zinc contributes to normal metabolism of fatty acids.
    • Zinc contributes to normal metabolism of vitamin A.
    • Zinc contributes to normal protein synthesis.
    • Zinc contributes to the maintenance of normal bones.
    • Zinc contributes to the maintenance of normal hair.
    • Zinc contributes to the maintenance of normal nails.
    • Zinc contributes to the maintenance of normal skin.
    • Zinc contributes to the maintenance of normal testosterone levels in the blood.
    • Zinc contributes to the maintenance of normal vision.
    • Zinc contributes to the normal function of the immune system.
    • Zinc contributes to the protection of cells from oxidative stress.
    • Zinc has a role in the process of cell division.

    Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet

    Nutrients per 100 g of “Pork, ground, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Prepare the pork as in the preceding recipe;
  2. [uit it in a stew[)an, with : 07..
  3. of blitter, 2 ])inches of salt, 2 small pinches of jiejipcr ;
  4. Pry it on both sides till of a light brown colour;
  5. add: ])int of bi'oth, i ])int of Prench white wine, 1 iiiggot, 1 onion, with two cloves stuck in it;
  6. Close the stewpan, and put to simmer for two hours;
  7. basting the pork every half hour.
  8. Por the S<a(ce Robert, peel three onions (say 10 oz.), slicing oH' both ends ;
  9. cut them in [ inch dice ;
  10. put them in a quart stewpan, with 1 oz.
  11. of butter ;
  12. fry till slightly browned ;
  13. add 1 oz.
  14. of Hour;
  15. stir with the wooden spoon over the lire for two minutes ;
  16. take olf the lire, and pour in 3 gills of broth, with 1 pinch of salt, and 2 small pinches of jiepjier ;
  17. boil for ten minutes, stirring all the time.
  18. When the [)ork is done, pour out the gravy ;
  19. strain, and skim it, and add it to the sauce ;
  20. reduce for live minutes ;
  21. pour the sauce into the dish ;
  22. lay the pork over it ;
  23. and serve.
  24. Observation.
  25. — A tablespoonful of French mustard is often added to the Sauce Robert;
  26. but as many })ersons object (to my idea Avith reason) to Avarmed mustard, this should remain a question of ta>te.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Slotted spoon
  • Sieve
  • Pastry brush