French-Style Pot-Roasted Pork Loin

Name: French-Style Pot-Roasted Pork Loin
Yield: Serves 4 to 6
Cuisine: Europe, French
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

49 comments

Appears in Cook's Illustrated September/October 2011, America's Test Kitchen TV

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?

SERVES4 to 6

TIME2 hours, plus 20 minutes resting

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WHY THIS RECIPE WORKS

Enchaud Perigordine is a fancy name for what’s actually a relatively simple French dish: slow-cooked pork loin. But given that American pork is so lean, this cooking method leads to bland, stringy pork. To improve the flavor and texture of ...

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