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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.
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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.
Course main
Cuisine French
Keyword Enchaud Perigordine, French-Style Pot-Roasted Pork Loin
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
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