Pot-Roasted Pork Loin

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

Difficulty: Easy

Core Equipment

The right tool can make or break a recipe. At America's Test Kitchen, we test kitchen equipment in search of brands that offer the best value and performance. Since we accept no advertising, our ratings are unbiased. Check out our recommended products for the equipment you'll need in this course.
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