How to Make Roast Pork Maroilles
- Set the oven on preheat at 450 degrees F.
- In a flameproof roasting pan, grease the surface with butter evenly.
- Place the meat in the oven and let it brown. Turn only once or twice to ensure even cooking.
- Season the roast with salt and pepper. Arrange carrots, onion, thyme and bay leaf around the meat.
- Pour some water into the pan.
- Roast again at 350 degrees F until the internal temperature reaches 150 to 155 degrees F.
- Keep on adding more water if necessary to keep the vegetables from burning.
- Remove the roast from the oven and place it on the cutting board.
- 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.
- 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.
- Return the roast to the oven and cook until cheese is melted and browned.
- Remove from oven and slice the roast.
- Place the roasting pan on high heat and scrape the brown bits of remaining sauce with a wooden spoon.
- Remove from heat and strain the sauce. Discard the leftover vegetables and degrease the sauce.
- Taste the sauce and adjust the seasoning. Pour into a sauce bowl. Serve with sliced roast.
- March 7th 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 7th century.