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?
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 ...