Roast Pork Maroilles

1. Set the oven on preheat at 450 degrees F.
2. In a flameproof roasting pan, grease the surface with butter evenly.
3. Place the meat in the oven and let it brown. Turn only once or twice to ensure even cooking.
4. Season the roast with salt and pepper. Arrange carrots, onion, thyme and bay leaf around the meat.
5. Pour some water into the pan.
6. Roast again at 350 degrees F until the internal temperature reaches 150 to 155 degrees F.
7. Keep on adding more water if necessary to keep the vegetables from burning.
8. Remove the roast from the oven and place it on the cutting board.
9. Taking a small sharp knife, make 8 to 10 incisions, cutting across the roast. Ensure that the incisions are 1/2 inch apart and large enough to hold a maroilles slice and a ham slice.
10. Tuck a slice of ham and maroilles into each pocket, allowing almost 1/2 inch of cheese stick out so that it can melt over the meet.
11. Return the roast to the oven and cook until cheese is melted and browned.
12. Remove from oven and slice the roast.
13. Place the roasting pan on high heat and scrape the brown bits of remaining sauce with a wooden spoon.
14. Remove from heat and strain the sauce. Discard the leftover vegetables and degrease the sauce.
15. Taste the sauce and adjust the seasoning. Pour into a sauce bowl. Serve with sliced roast.

Trivia

• March 7^th is recognized as National Crown Roast of Pork Day.
• Almost 80 billion tons of pork is utilized annually.
• Pig is one of the oldest forms of livestock. They have been domesticated since 5000 BC.
• Maroilles, or Marolles, is a cow-milk cheese that is produced in northern France.

Reportedly, it was a monk in the Abbey of Maroilles Maroilles who first made maroilles in the late 7^th century.