The trickiest part of cooking pork roast en cocotte is finding a loin roast of the right size. Tying it, browning it, and gently cooking it in the oven are so easily accomplished that the dish makes a good weeknight dinner option, as long as time permits.
Instead of jus to sauce the roast, this recipe features a fruit-and-vegetable accompaniment. Apple wedges and sliced shallots are cooked in the pot alongside the pork—they absorb the juices that the roast releases during cooking and become a sweet-tangy-savory side dish that's a perfect match to the herb-scented pork.
Total Cooking Time: 90
Preparation Time: 15
Active Cooking Time: 75
Make Ahead: Serve immediately
Yield: 4 to 6 servings
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