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Pork Roast en Cocotte with Apples and Shallots Recipe

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This recipe for Pork Roast en Cocotte with Apples and Shallots is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon herbes de Provence (or 1 teaspoon each dried thyme, dried rosemary, and dried marjoram)
1 (2 ½ to 3 pounds) boneless center cut pork loin roast, trimmed and tied at 1 ½-inch intervals
Salt and pepper
3 tablespoons oil
8 shallots, peeled and quartered
1 pound Golden Delicious or Granny Smith apples, peeled, cored, and cut into ½-inch wedges
¼ teaspoon sugar
1 tablespoon unsalted butter
Directions:
Directions:
Place the oven rack in its lowest position and preheat to 250°F.

Pat pork dry with paper towels, In a small bowl, mix together herbes de Provence, salt, and ¼ teaspoon pepper. Rub all over roast.

In a Dutch oven, heat 2 tablespoons of oil over medium-high heat. When hot, add roast and brown on all sides, 7 to 10 minutes. Remove roast and place on plate.

Lower heat to medium and add remaining tablespoon of oil. Add shallots and sauté 3 minutes, until golden. Add apples and sugar. Sauté 5 to 7 minutes.

Off heat, nestle pork roast, along with any shed juices into the pot. Cover the pot with a layer of foil and place the cover on top of that. Cook 35 to 55 minutes in the preheated oven, or until the internal temperature reaches 140°F.

Remove roast from pot. Place on a cutting board, tent with foil, and let it sit for 20 minutes. Meanwhile, stir butter into the apple-shallot mixture, season with salt and pepper. Cover to keep warm.

Remove twine, slice up pork thin, and serve with shallots and apples spooned over it.

 

 

 

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