French-Style Pot-Roasted Pork Loin

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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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