Dinner: Pork

Pork Roast en Cocotte with Apples and Shallots

from  America's Test Kitchen

Total Time: 1 hour, 30 minutes
Preparation Time: 15 minutes
Active Cooking Time: 1 hour, 15 minutes
Yield: 4 to 6 servings
Make Ahead: Serve immediately
Difficulty: Easy


· 1 boneless pork loin roast (2 1/2 to 3 pounds) *
· 1 Tablespoon herbes de Provence * *
· table salt
· ground black pepper
· 3 Tablespoons vegetable oil
· 8 shallots
· 1 Pound Golden Delicious apple or Granny Smith apples (2 to 3 medium) * * *
· ¼ Teaspoon sugar
· 1 Tablespoon unsalted butter
· * We prefer a roast cut from the blade end of the loin, but a center-cut roast (which is more
common) will work just fine. When shopping, look closely at the dimensions of the roast—a roast
that is 7 to 8 inches long and 4 to 5 inches wide will work best in this recipe because it will fit
comfortably into a large Dutch oven.
· * * Herbes de Provence is an aromatic blend of dried Mediterranean herbs such as rosemary, basil,
marjoram, bay leaves, thyme, and lavender. It is sold in the spice aisle of most supermarkets. If
herbes de Provence is not available, 1 teaspoon each of dried thyme, dried rosemary, and dried
marjoram may be substituted.
· * * * Golden Delicious apples are on the sweet side of the apple spectrum; Granny Smiths are on the
tart side. Both varieties hold their shape with cooking, which is why they are called for by name in
this recipe. If you choose to use a different type of apple, make sure that it’s a variety that won’t
disintegrate into applesauce when cooked.

Prepare Ingredients

· 1. Trim fat on pork roast to 1/4-inch thickness. Tie roast at 1 1/2-inch intervals with kitchen twine.
· 2. Peel and quarter 8 shallots.
· 3. Peel, core, and cut 1 pound apples into 1/2-inch-thick wedges.
Brown Pork
· 4. Adjust oven rack to lowest position and heat oven to 250 degrees.
· 5. Pat pork dry with paper towels.
· 6. Sprinkle 1 tablespoon herbes de Provence evenly over pork.
· 7. Season pork with salt and pepper.
· 8. Heat 2 tablespoons vegetable oil in large Dutch oven over medium-high heat until just smoking.
· 9. Brown pork well on all sides, 7 to 10 minutes, reducing heat if pot begins to scorch.
· 10. Transfer pork to large plate.
Sauté Shallots and Apples
· 11. Add remaining 1 tablespoon oil to pot and heat over medium heat until shimmering.
· 12. Add shallots and cook, stirring often, until golden, about 3 minutes.
· 13. Stir in apples and ¼ teaspoon sugar and cook, stirring often, until golden, 5 to 7 minutes.
Cook Pork en Cocotte
· 14. Off heat, nestle pork into pot and pour in any accumulated pork juices.
· 15. Place large sheet of foil over pot and press to seal. Cover tightly with lid.
· 16. Transfer pot to oven and cook until very center of roast registers 140 to 145 degrees on instantread
thermometer, 35 to 55 minutes.
Finish and Serve
· 17. Remove pot from oven. Transfer roast to carving board, tent roast loosely with foil, and let rest
until center registers 150 degrees on instant-read thermometer, about 20 minutes.
· 18. Stir 1 tablespoon butter into apple-shallot mixture, season with salt and pepper to taste, and cover
to keep warm.
· 19. Remove twine from roast, slice pork thin, and transfer to

No comments:

Post a Comment