French-Style Pot-Roasted Pork Loin with Port and Figs
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
- French
- Pork
- Roasts
- Europe
- Meat
- Main Courses
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Cooking tools:
- Butcher's twine
- Meat pounder
- Dutch oven
- Skillet
- Chef's knife
- Cutting board
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Measuring cup
- Whisk
- Spoon
- Plate
- Plastic wrap
- Aluminum foil
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
- Ground black pepper
- 1 teaspoon sugar
- 2 teaspoons herbes de Provence
- 2 tablespoons vegetable oil
- 3/4 cup chopped dried figs
- 1 onion, chopped fine
- 1/3 cup port
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4-3/4 cup low-sodium chicken broth
- 1 tablespoon unflavored gelatin
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh parsley
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