French-Style Pot-Roasted Pork Loin with Marsala and Mushrooms

Name: French-Style Pot-Roasted Pork Loin with Marsala and Mushrooms
Yield: Serves 4 to 6
Cuisine: Europe, French
Ingredients: 2 tablespoons, unsalted butter, cut into 2 pieces; 6 , garlic cloves, sliced thin; 1/4-3/4 cup, low-sodium chicken broth; 1/2 ounce, dried porcini mushrooms, rinsed; 2.5 pound, boneless center-cut pork loin roast (1 roast), trimmed; 1 tablespoon, kosher salt; 1 teaspoon, sugar; 2 teaspoons, herbes de Provence; 2 tablespoons, vegetable oil; 4 ounces, cremini mushrooms, trimmed and sliced; 1 , onion, chopped fine; 1/3 cup, marsala wine; 2 sprigs, fresh thyme; 1 , bay leaf; 1 tablespoon, unflavored gelatin; 1 tablespoon, chopped fresh parsley; 2 teaspoons, lemon juice

8 comments

Appears in Cook's Illustrated September/October 2011

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

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 ...

This is a members' feature.