Pork Roast With Apples and Shallots |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This is an adapted recipe - it was initially published in The Best Slow & Easy Recipes by the editors of Cook's Illustrated ( 2008, $35) using boneless pork loin. I prefer to use a Boston butt or boned rolled pork shoulder, moister & much more economical. The cocotte method of using a tightly covered cooking vessel, low heat & minimal extra liquid makes for a wonderful dish. I've listed the ubiquitous Granny Smith apples but we use Limber Twigs, a great keeping/cooking apple, stored over winter in the garage. Any cooking apple works well. I also add about 2 tablespoons of Calavados (well, a glug) before covering & putting in the oven. The cooking time for the butt & shoulder is longer - I cook until an internal temp of 160F is obtained - about 85 minutes. This works well with mashed potatoes & cooked kale, mustard greens or turnip greens. Ingredients:
2 1/2-3 lbs boneless pork loin roast (or boston butt as above) |
1 teaspoon thyme |
1 teaspoon rosemary |
1 teaspoon marjoram |
1/2 teaspoon lavender (optional) |
2 teaspoons kosher salt |
1 teaspoon black pepper, freshly ground |
3 tablespoons vegetable oil (use 1 t if using butt or shoulder) |
8 shallots, peeled and quartered |
1 lb apple, peeled, cored and cut into 1/2-inch-thick wedges (golden delicious or granny smith - 2 to 3 medium) |
1 teaspoon sugar |
1 tablespoon butter |
Directions:
1. Heat oven to 250 degrees. Pat pork dry, sprinkle with herbs and season to taste with salt and pepper.
2. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown pork well on all sides. Transfer pork to a large plate.
3. Add remaining 1 tablespoon oil to pot. If using butt or shoulder, drain all but 2 tablespoons oil from pot as these are cuts with fat versus the loin. Add the shallots and cook about 3 minutes. Add the apples and sugar and cook about 5 minutes.
4. Off the heat, return the pork and any accumulate juices to the pot. Place a sheet of foil over the pot and press to seal, then cover tightly with a lid. Transfer the pot to the oven and cook until pork reaches an internal temperature of about 145 degrees, about 35 to 55 minutes (160F for butt & shoulder, about 85 minutes).
5. Remove pot from oven and transfer pork to a cutting board, tent loosely with the foil and let rest 5 to 10 minutes.
6. Stir butter into the apple-shallot mixture, season with salt and pepper.
7. Slice the pork and serve with apple-shallot mixture.
|
|