French-Style Pot-Roasted Pork Loin
Pot roast almost always start with a fatty, flavorful cut that turns tender and juicy after hours of cooking. Is it possible to produce the same results from today's lean, bland pork loin?
Keywords
- Main Courses
- French
- Europe
- Pork
- Meat
- Roasts
- ATK Staff Pick
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Cooking tools:
- Instant-read thermometer
- Meat pounder
- Butcher's twine
- Dutch oven
- Carving board
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Aluminum foil
- Plastic wrap
- Plate
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Pepper mill
- Refrigerator
- Saucepan
Ingredients
- 2 tablespoons unsalted butter, cut into 2 pieces
- 6 garlic cloves, sliced thin
- 2 1/2 pound pork loin roast boneless, center-cut, trimmed
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 2 teaspoons herbes de Provence
- 2 tablespoons vegetable oil
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- 1 onion, chopped fine
- 1/3 cup dry white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4-3/4 cup low-sodium chicken broth
- 1 tablespoon unflavored gelatin
- 1 tablespoon chopped fresh parsley
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