Akabenzi kumutse n'igitoki wabyitekera mu rugo! 😋☺️😋☺️pan fried pork roast, the Rwandan way!😋☺️😋☺️

Preheat the oven to 350°F.

Season the pork roast generously with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the pork roast on all sides until browned, about 3-4 minutes per side.

Remove the pork from the skillet and set aside.

Add chopped garlic, onion, carrots, and celery to the skillet; sauté until softened, about 5-7 minutes.

Stir in rosemary and thyme, cooking for an additional minute until fragrant.

Return the pork roast to the skillet, nestling it among the vegetables.

Pour in chicken broth and add bay leaves.

Cover the skillet and transfer it to the preheated oven.

Roast for 1.5 to 2 hours, or until the internal temperature reaches 145°F.

Remove the skillet from the oven and transfer the pork to a cutting board to rest for 10-15 minutes.

Strain the cooking liquid into a saucepan, discarding solids.

Simmer the liquid over medium heat until reduced by half.

Whisk in butter and flour to thicken the sauce, cooking for 2-3 minutes.

Slice the pork roast and serve with the sauce, garnished with parsley.

Spice Level:

Allergens