{"id":2678,"date":"2026-06-19T11:23:04","date_gmt":"2026-06-19T09:23:04","guid":{"rendered":"https:\/\/www.pfcbrasero.fr\/?p=2678"},"modified":"2026-06-19T11:34:23","modified_gmt":"2026-06-19T09:34:23","slug":"roti-de-porc-au-tournebroche","status":"publish","type":"post","link":"https:\/\/www.pfcbrasero.fr\/index.php\/2026\/06\/19\/roti-de-porc-au-tournebroche\/","title":{"rendered":"R\u00f4ti de porc au tournebroche"},"content":{"rendered":"\t\t
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INGR\u00c9DIENTS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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  • 1 r\u00f4ti de porc dans l’\u00e9chine ou le filet de 2 \u00e0 3 kg<\/li>\n
  • 4 cuill\u00e8res \u00e0 soupe d’huile d’olive<\/li>\n
  • 4 gousses d’ail \u00e9cras\u00e9es<\/li>\n
  • 2 cuill\u00e8res \u00e0 soupe de moutarde \u00e0 l’ancienne<\/li>\n
  • 1 cuill\u00e8re \u00e0 soupe de paprika fum\u00e9<\/li>\n
  • 1 cuill\u00e8re \u00e0 caf\u00e9 de thym<\/li>\n
  • 1 cuill\u00e8re \u00e0 caf\u00e9 de romarin<\/li>\n
  • Sel<\/li>\n
  • Poivre<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    PR\u00c9PARATION DE LA MARINADE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      \n
    1. Dans un saladier, m\u00e9langez :<\/li>\n<\/ol>\n
        \n
      • L’huile d’olive<\/li>\n
      • La moutarde \u00e0 l’ancienne<\/li>\n
      • L’ail \u00e9cras\u00e9<\/li>\n
      • Le paprika fum\u00e9<\/li>\n
      • Le thym<\/li>\n
      • Le romarin<\/li>\n
      • Le sel et le poivre<\/li>\n<\/ul>\n
          \n
        1. Badigeonnez g\u00e9n\u00e9reusement le r\u00f4ti sur toutes ses faces.<\/li>\n
        2. Laissez mariner pendant au moins 2 heures. Pour encore plus de saveurs, pr\u00e9parez-le la veille et laissez-le reposer toute une nuit au r\u00e9frig\u00e9rateur.<\/li>\n<\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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          PR\u00c9PARATION DU TOURNEBROCHE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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          Sortez la viande du r\u00e9frig\u00e9rateur environ 30 minutes avant la cuisson.<\/p>\n

          Installez le r\u00f4ti bien au centre de la broche puis serrez fermement les fourches de maintien.<\/p>\n

          Un bon \u00e9quilibrage permet une rotation r\u00e9guli\u00e8re et \u00e9vite de solliciter inutilement le moteur du tournebroche.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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          PR\u00c9PARER LES BRAISES DU BRASERO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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          Sortez la viande du r\u00e9frig\u00e9rateur environ 30 minutes avant la cuisson.<\/p>\n

          Installez le r\u00f4ti bien au centre de la broche puis serrez fermement les fourches de maintien.<\/p>\n

          Un bon \u00e9quilibrage permet une rotation r\u00e9guli\u00e8re et \u00e9vite de solliciter inutilement le moteur du tournebroche.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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          TEMPS DE CUISSON<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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          Placez la broche au-dessus des braises et lancez la rotation.<\/p>\n

          Comptez environ :<\/p>\n

            \n
          • 1 h 45 \u00e0 2 h pour un r\u00f4ti de 2 kg.<\/li>\n
          • 2 h 30 pour un r\u00f4ti de 3 kg.<\/li>\n<\/ul>\n

            Pendant la cuisson, arrosez r\u00e9guli\u00e8rement la viande avec son jus ou un m\u00e9lange d’huile d’olive et d’herbes aromatiques.<\/p>\n

            Pour une cuisson parfaite, utilisez un thermom\u00e8tre :<\/p>\n

              \n
            • 63 \u00e0 68 \u00b0C \u00e0 c\u0153ur pour une viande juteuse.<\/li>\n
            • 70 \u00b0C et plus pour une cuisson plus traditionnelle.<\/li>\n<\/ul>\n

              \u00a0<\/p>\n

              ASTUCE GOURMANDE<\/strong><\/p>\n

              Placez un plat en fonte sous le r\u00f4ti afin de r\u00e9cup\u00e9rer les jus de cuisson.<\/p>\n

              Vous pourrez y faire cuire :<\/p>\n

                \n
              • Des pommes de terre grenaille.<\/li>\n
              • Des oignons.<\/li>\n
              • Des carottes.<\/li>\n
              • Des champignons.<\/li>\n<\/ul>\n

                Les l\u00e9gumes s’impr\u00e9gneront des saveurs du r\u00f4ti pendant toute la cuisson.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                INGR\u00c9DIENTS 1 r\u00f4ti de porc dans l’\u00e9chine ou le filet de 2 \u00e0 3 kg 4 cuill\u00e8res \u00e0 soupe d’huile d’olive 4 gousses d’ail \u00e9cras\u00e9es 2 cuill\u00e8res \u00e0 soupe de moutarde \u00e0 l’ancienne 1 cuill\u00e8re \u00e0 soupe de paprika fum\u00e9 1 cuill\u00e8re \u00e0 caf\u00e9 de thym 1 cuill\u00e8re \u00e0 caf\u00e9 de romarin Sel Poivre PR\u00c9PARATION […]<\/p>\n","protected":false},"author":1,"featured_media":2479,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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