French-Style Roast Pork with Tarragon Cream

Ensure the skin is finely scored. A boned and rolled shoulder of pork would also suit. Make the sauce ahead and reheat before serving.

Pork

2 ½ kgs	Pork, boned, rolled leg (Main)
3	Garlic cloves, large, slivered
1 to taste	Salt & freshly ground pepper

Tarragon Cream

50 g	Butter
1	Shallot, large, finely diced
2 Tbsp	Flour
1 cup	Chicken stock
1 cup	Cream
1 tsp	Tarragon, or 2 tsp, dried (Main)
3 Tbsp	Dijon mustard

Directions

1. Make several slits in pork flesh. Insert slivered garlic.
2. Sprinkle with salt and pepper and rub into skin.
3. Refrigerate for at least 1 hour or overnight to allow skin to dry out.
4. Preheat oven to 200 degC. Remove meat from fridge and return to room temperature.
5. Place in a roasting pan. Add 1 cup of water.
6. Cook for 10 minutes then reduce temperature to 160 degC. Roast for 40 minutes per 500g.
7. Meanwhile, melt butter on medium-low heat. Saute shallot until very soft.
8. Stir in flour and cook for 30 seconds. Slowly whisk in chicken stock, stirring until thickened.
9. Simmer for 5 minutes. Whisk in cream, tarragon and mustard. Simmer for 5 minutes.