How to Make French-Style Pot-Roasted Pork Loin

Enchaud Perigourdine

This French Pot-Roasted Pork Loin is actually called Enchaud Perigordine in France. Thin garlic slices are cooked in butter, and are rubbed inside the roast. The roast is rolled up and tied, seared and slow roasted on a bed of apples, onion, garlic, herbs and white wine. In France a pig’s foot is added to the roast, but this recipe has a “secret” ingredient that mimics the texture, without having to add a “trotter to it. This is perfect for a Sunday dinner and fancy enough for company.

Had I seen this recipe in a cookbook, I might have flipped right past the pages. It wasn’t until I watched the Americas Test Kitchen  video on making this recipe, that I found myself drooling over how delicious this looked!

Yes, there’s a bit of time involved in making this recipe, but the end result is definitely worth the effort. Let’s begin:

I watched how easy it was to butterfly a pork loin, then rub it with sugar and thinly sliced garlic that is cooked in butter.

I’m committed to emptying out my hoard of frozen food in our upright freezer.  (Am I waiting for the Apocalypse?)  Why do I store so much?  As luck would have it, I remembered that I had  pork loin roast waiting to thawed. Perfect!

It’s been a while since I’ve made a Butterflied Pork loin, stuffed with Fig Jam, Spinach and Feta.  This time, I found that the instructions made butterflying very easy to do, myself! (Patting self on back.)  The golden brown, buttery, garlic slices are spread inside the pork loin. Yum.

Tying the roast was easy, and I loved the tip of looping the string twice, before pulling. It’s much easier to do, this way (though photographing and holding string with one hand is a challenge). I must be easily amused, because I found this whole process to be fun– butterfly, pound, fill, fold, tie. It didn’t feel like “work”.

To season the pork, you want to use Herbes de Provence.  These herbs can include savory, fennel, basil, thyme and lavender. You can make your own, but I can easily find this at grocery stores. I use this to season roasted potatoes, pork, chicken and vegetables. Delicious!

… then covered with foil and covered with a tight fitting lid.  It’s then slow-roasted at 225F for about 50-90 minutes, until the internal temperature reaches 140F.  (My roast took about 50 minutes, because it was just under 2 pounds.

TASTING NOTES:  This dish is perfect to serve to company. One adjustment I will make, next time, is to increase the amount of garlic that is rolled into the roast.  I would have liked more garlic flavor– but that’s my own preference.  The sauce was very flavorful and not too rich.  Once again, America’s Test Kitchen/Cook’s Illustrated has developed a recipe that looks fancy, but isn’t too hard to make. The instructions were very clear.  If I had red cabbage on hand, I would have enjoyed this with Braised Red Cabbage. Yum!

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French-Style Pot-Roasted Pork Loin

This French Pot-Roasted Pork Loin is actually called Enchaud Perigordine in France. I was surprised at how easy it was to butterfly the pork loin roast, myself. Thin garlic slices are cooked in butter, and are rubbed inside the roast. The roast is rolled up and tied, seared and slow roasted on a bed of apples, onion, garlic, herbs and white wine. In France a pig's foot is added to the roast, but this recipe has a "secret" ingredient that mimics the texture, without having to add a "trotter to it. This is perfect for a Sunday dinner and fancy enough for company.

Prep Time30 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: main

Cuisine: French

Keyword: Enchaud Perigordine, French-Style Pot-Roasted Pork Loin

Servings: 6

Author: Debby – www.AFeastfortheEyes.net

Equipment

• 1 Dutch Oven
• kitchen twine

Ingredients

• 2 tablespoons unsalted butter
• 6 garlic cloves sliced thin
• 2 ½ pound pork loin roast boneless center-cut, trimmed
• 1 tablespoon kosher salt cut into 2 pieces
• 1 teaspoon sugar
• 2 teaspoons herbes de Provence
• 2 tablespoons vegetable oil
• 1 Granny Smith apple peeled, cored, and cut into 1/4-inch pieces
• 1 onion chopped fine
• ⅓ cup dry white wine
• 2 sprigs fresh thyme
• 1 bay leaf
• ¼ – ¾ cup low-sodium chicken broth
• 1 tablespoon unflavored gelatin
• 1 tablespoon chopped fresh parsley

Instructions

• 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
• Adjust oven rack to lower-middle position and heat oven to 225 degrees.

  Melt 1 tablespoon butter in 8-inch skillet over medium-low heat.

  Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.

Prepare the pork roast:

• Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap.

  Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.

Cook the pork roast:

• Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking.

  Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate.

  Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes.

  Stir in remaining sliced garlic and cook until fragrant, about 30 seconds.

  Stir in wine, thyme, and bay leaf; cook for 30 seconds.

  Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).
• Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes.

Finish the sauce:

• While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes.

  Remove and discard thyme sprigs and bay leaf from jus.

  Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups.

  Return jus to pot and bring to simmer over medium heat.

  Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into jus and season with salt and pepper to taste; remove from heat and cover to keep warm.

  Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce.

  Serve pork, passing sauce separately.

Notes

Recipe source: Cooks Illustrated Magazine

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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