Pork Roast en Cocotte with Apples and Shallots | America's Test Kitchen

Name: Pork Roast en Cocotte with Apples and Shallots | America's Test Kitchen
Ingredients: 1 boneless pork loin roast, (2 1/2- to 3-pound), trimmed and tied at 1 1/2-inch intervals; 1 tablespoon herbes de Provence (see note); Salt and ground black pepper; 3 tablespoons vegetable oil; 8 medium shallots, peeled and quartered; 1 pound Golden Delicious apples or Granny Smith, peeled, cored, and cut into 1/2-inch-thick wedges; 1/4 teaspoon sugar; 1 tablespoon unsalted butter

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Cooking en cocotte yields tender, flavorful meat, but choosing the right cut of pork for this method proved a challenge.

Keywords

French
Pork
Europe
Meat
Main Courses

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Ingredients

1 boneless pork loin roast, (2 1/2- to 3-pound), trimmed and tied at 1 1/2-inch intervals
1 tablespoon herbes de Provence (see note)
Salt and ground black pepper
3 tablespoons vegetable oil
8 medium shallots, peeled and quartered
1 pound Golden Delicious apples or Granny Smith, peeled, cored, and cut into 1/2-inch-thick wedges
1/4 teaspoon sugar
1 tablespoon unsalted butter