Pork Roast en Cocotte with Apples and Shallots
By America's Test KitchenPublished on March 29, 2011
Yield
Serves 4 to 6
Ingredients
Before You Begin
This recipe works best with a pork roast that is about 7 to 8 inches long and 4 to 5 inches wide. We found that leaving a 1/4-inch-thick layer of fat on top of the roast is ideal; if your roast has a thicker fat cap, trim it back to be about 1/4 inch thick. You can find herbes de Provence in most large grocery stores; however, 1 teaspoon each dried thyme, dried rosemary, and dried marjoram can be substituted.
Instructions
- Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Pat the pork dry with paper towels, sprinkle the herbes de Provence evenly over the pork, and season with salt and pepper.
- Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until just smoking. Brown the pork well on all sides, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the pork to a large plate.
- Add the remaining 1 tablespoon oil to the pot and heat over medium heat until shimmering. Add the shallots and cook, stirring often, until golden, about 3 minutes. Stir in the apples and sugar and cook, stirring often, until golden, 5 to 7 minutes.
- Off the heat, nestle the pork, along with any accumulated juices, into the pot. Place a large sheet of foil over the pot and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the very center of the roast registers 140 to 145 degrees on an instant-read thermometer, 35 to 55 minutes.
- Remove the pot from the oven. Transfer the pork to a cutting board, tent loosely with foil, and let rest until the center of the roast registers 150 degrees on an instant-read thermometer, about 20 minutes. Stir the butter into the apple-shallot mixture, season with salt and pepper to taste, and cover to keep warm.
- Remove the twine, slice the pork thin, and transfer to a serving platter. Spoon the apple-shallot mixture over the pork and serve.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
We knew from our experience with chicken that cooking in a covered pot over low heat for an extended period of time produces wonderful results, so we decided to develop a pork roast recipe using this method. We chose a boneless pork loin roast that was about 7 to 8 inches long and 4 to 5 inches wide. We found that leaving a 1/4-inch-thick layer of fat on top of the roast is ideal; if your roast has a thicker fat cap, trim it back to be about 1/4 inch thick. As with chicken, we found that browning the pork was an essential step in developing deep flavor. Adding shallots, apples, and herbes de Provence to the pot further rounded out the flavor.
Before You Begin
This recipe works best with a pork roast that is about 7 to 8 inches long and 4 to 5 inches wide. We found that leaving a 1/4-inch-thick layer of fat on top of the roast is ideal; if your roast has a thicker fat cap, trim it back to be about 1/4 inch thick. You can find herbes de Provence in most large grocery stores; however, 1 teaspoon each dried thyme, dried rosemary, and dried marjoram can be substituted.
Instructions
- Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Pat the pork dry with paper towels, sprinkle the herbes de Provence evenly over the pork, and season with salt and pepper.
- Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until just smoking. Brown the pork well on all sides, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the pork to a large plate.
- Add the remaining 1 tablespoon oil to the pot and heat over medium heat until shimmering. Add the shallots and cook, stirring often, until golden, about 3 minutes. Stir in the apples and sugar and cook, stirring often, until golden, 5 to 7 minutes.
- Off the heat, nestle the pork, along with any accumulated juices, into the pot. Place a large sheet of foil over the pot and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the very center of the roast registers 140 to 145 degrees on an instant-read thermometer, 35 to 55 minutes.
- Remove the pot from the oven. Transfer the pork to a cutting board, tent loosely with foil, and let rest until the center of the roast registers 150 degrees on an instant-read thermometer, about 20 minutes. Stir the butter into the apple-shallot mixture, season with salt and pepper to taste, and cover to keep warm.
- Remove the twine, slice the pork thin, and transfer to a serving platter. Spoon the apple-shallot mixture over the pork and serve.
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