Braised Pork with Bay; joy

I remember my mother having a small jar of dried bay leaves. She would add 1 to a pot of chili which she made once or twice every winter.

I don’t think she used them in any other recipe.

When I started cooking I would add 1 or 2 leaves to any recipe that had tomatoes in it and needed to be simmered for a time.

Then we moved to France and I realized that the big shade tree on my way to the potager was, in fact, a laurel tree, aka: bay.

I started using bay leaves, fresh or dry, in anything and everything. When I trim the tree in the fall I save some branches to throw in the fire to make the house smell nice.

They add a lovely flavor – but don’t eat them.

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Braised Pork with Bay

Braising makes a pork loin moist and tender. This makes enough to serve 6 but we plan on leftovers…. Sandwiches, pork version of Shepherd’s Pie or an easy skillet dinner.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x
  • Category: Pork
  • Method: Braise


  • 1 pork loin roast, 32oz (960gr)
  • 1 onion, sliced
  • 12 bay (laurel) leaves
  • 1 cup (8oz, 240ml) of white wine
  • 1 cup (8oz, 240ml) chicken broth
  • 2 tsp juniper berries
  • 1 tbs olive oil


  • In heavy pot or Dutch oven with tight-fitting lid, brown pork in olive oil.
  • After turning pork, add sliced onions to brown as well.
  • Add remaining ingredients, turn heat to low, cover and braise for 1 1/2 hours.
  • Remove pork and keep warm.
  • Strain juices, then return to pan.
  • Reduce pan juices over high heat until slightly thickened and syrupy.
  • Slice pork, pour pan juices over and serve.


I use a lot of bay leaves because I have a bay tree outside my kitchen. You could use fewer, but try for at least 4.
You could thicken the sauce, rather than reduce it (make gravy) by stirring in 2 tbs cornstarch dissolved in 4 tbs water – add when sauce is simmering.


  • Serving Size: 1 slice
  • Calories: 341
  • Sugar: 1.2 g
  • Sodium: 113.1 mg
  • Fat: 10.7 g
  • Saturated Fat: 3.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 4.7 g
  • Fiber: 0.8 g
  • Protein: 47.1 g
  • Cholesterol: 126.9 mg

Keywords: pork loin, braised pork, Sunday roast

Braised Pork Loin with Bay Leaves

With our internet still slow after Friday’s efforts and a new router, I started searching for solutions on Saturday morning.

I found a YouTube video on how to improve an Orange (our provider) internet connection.

I clicked.

The person said: ‘First, open the app.’


There’s an app?

No one told me there’s an app!

When did they do an app?!?!

Long story short:

I downloaded the app onto my phone (naturally). After going through pages and pages of options and things to do / look at, I found the page that said (in French) Fix my Connection.

I clicked.

It did stuff.

I was told that a tech needed to come to our house and given some time slots to choose from.

I selected the time and got a confirmation text message.

This morning I got another text message. They fixed the problem and canceled the tech appointment.

And…. yes, the problem was indeed fixed.

Before the app I would have had to wait until Monday, then called and been on hold listening to horrid music for hours and hours, then talked to many people who did stuff, handed me off to someone else, had me do stuff, then given an appointment next week.

Our internet provider has joined the modern age.

I’m still not sure I believe it.

I’ve looked at the app 3 times just to make sure it really works…..

4 thoughts on “Braised Pork with Bay; joy”

  1. Aha and voilà! I’m so glad it’s fixed! Unfortunately, Comcast’s app is pretty useless because they want that $100 tech fee for sending someone out. Question; is the app in French? Or is there an English translation? I know you’ve mentioned that your french is a work in progress but I wondered if you read it better than you speak it. Just curious 🙂

    Great minds…I made a pork roast yesterday! After a couple tries, I got my oven fired up (I’m getting a new one next month) and did my roast in my cast iron dutch oven with potatoes, carrots and onions. I also use white wine and chicken broth to braise it but mine was considerably larger because it was a bone in butt roast so it went in the oven at 10:30 and came out at 6. I added the veggies around 2pm and everything was excellent but I never thought to add bay. I wish I’d read this first! I do add several smashed cloves of garlic though and heavily salt and pepper the fat cap. I too will get pulled sammies, shepherd’s pie, and I kept a chunk uncooked that I’ll braise in some sauerkraut probably Wednesday. It’s a good, economic cut that gives me lots of dinners 🙂

    We’re under a winter storm watch that will change to a warning tomorrow, I’m sure, for tomorrow through Thursday for 10-14 inches of snow. I can’t wait! 🙂

    • The app is in French – and I read French better than I speak it lol French apps, like French sites, are usually not very good but this one is amazingly well done. I have hope.
      A roast that size would not have fit in my oven. It sounds delicious,… I’ve not done a proper ‘pot roast’, with all the veggies in ages. Must add that to my list. We had pork & kraut too – the hubs is happily eating his version of a Rueben every day for lunch.
      Please – keep the snow.

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