Pork Roast en Cocotte with Apples and Shallots
Why This Recipe Works
We knew from our experience with chicken that cooking in a covered pot over low heat for an extended period of time produces wonderful results, so we decided to develop a pork roast recipe using this method. We chose a boneless pork loin roast that was about 7 to 8 inches long and 4 to 5 inches wide. We found that leaving a 1/4-inch-thick layer of fat on top of the roast is ideal; if your roast has a thicker fat cap, trim it back to be about 1/4 inch thick. As with chicken, we found that browning the pork was an essential step in developing deep flavor. Adding shallots, apples, and herbes de Provence to the pot further rounded out the flavor.