French-Style Pot-Roasted Pork Loin

Published September 1, 2011. From Cook's Illustrated.

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 our center-cut loin, we lowered the oven temperature… read more

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 our center-cut loin, we lowered the oven temperature (to 225 degrees) and removed the roast from the oven when it was medium-rare. Searing just three sides of the roast, rather than all four, prevented the bottom of the roast from overcooking from direct contact with the pot. Butterflying the pork allowed us to salt a maximum amount of surface area for a roast that was thoroughly seasoned throughout. And while we eliminated the hard-to-find trotter (or pig’s foot), we added butter for richness and sprinkled in gelatin to lend body to the sauce.

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Serves 4 to 6

We strongly prefer the flavor of natural pork in this recipe, but if enhanced pork (injected with a salt solution) is used, reduce the salt to 2 teaspoons (1 teaspoon per side) in step 2. For tips on "double-butterflying," see step-by-step below.

Ingredients

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