Pork Roast, Poland – Main Course

This Pork Roast, marinated with wild forest berries, is a traditional dinner feast in Poland. Poland’s deep foraging customs and abundance of wild woodland berries heavily influence this dish. The wild Baies de Myrte, harvested from the Maquis of Corsica, introduce a sublime flavor that pays an elegant tribute to the panache of French cuisine. This slow-roasted pork meat has a tender, juicy texture, deeply infused with the savory essence of wild forest berries.

We use a specific selection of spices to marinate the pork roasts, adding the right complexity of flavors and aromas. Juniper Berries (Jagody Jałowca), harvested in the pine forests of northeastern regions of Poland, are very fragrant, dark blue wild berries from seed cones. Baies de Myrte, wild berries of the Common Myrtle plant grown in the Maquis of Corsica, have a blue-black color and a highly aromatic flavor. The bay leaves, fresh rosemary, and garlic enhance the marinade, adding savory depth. The Pork Roast, scented with Juniper and Myrtle Berries, entices the taste buds with subtle forest flavors.

Pork Roast – 2 pounds
Juniper Barries (Jagody Jałowca) – 4 whole
Baies de Myrte – 4 whole
Rosemary – 2 sprigs (1 for marinade, 1 to infuse in olive oil)
Bay Leaves – 2
Garlic – 2 cloves
Freshly Ground Pepper – 1/4 teaspoon
Sea Salt – 1/4 teaspoon
Extra Virgin Olive Oil – 5 tablespoons (2 to marinate, 2 to sear pork, 1 to infuse rosemary)

Step 1

In a bowl, combine the chopped fresh garlic and chopped fresh rosemary. Roughly crush the Baies de Myrte, the Juniper Berries, and the Bay Leaves, then add them to the bowl. Add freshly ground pepper, sea salt, and two tablespoons of olive oil. Mix well, then rub the pork on all sides with the marinade. Cover the bowl with plastic wrap and leave in the refrigerator overnight to marinate.

Step 2

The next day, take the meat out of the refrigerator and remove the marinade mixture from its surface. In a sauté pan, heat two tablespoons of olive oil over medium-high heat. Sear the pork for 3 minutes on each side: top, bottom, and both sides. Transfer the pork to a roasting pan (we use the Cuisinart Triple Ply Stainless Cookware 16-Inch Roasting Pan with Rack).

Step 3

In a small sauté pan, heat one tablespoon of olive oil and sauté one sprig of rosemary for one minute. Remove the infused sprig of rosemary from the pan, drizzle the meat with the warm olive oil, and place the sprig of rosemary directly on top of the pork.

Step 4

Preheat the oven to 350 degrees Fahrenheit. Place the roasting pan on the middle rack of the oven and roast for 45 minutes. Remove the pork roast from the oven and leave it to rest for 10 minutes before slicing. Slice the roast and serve immediately with mashed potatoes and green beans.