You may also like
Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 1 tablespoon Herbes de Provence (or 1 teaspoon each dried thyme, dried rosemary, and dried marjoram)
- 1 (2 1/4 lb) boneless center cut pork loin roast, trimmed and tied at 1 1/2-inch intervals
- 2 tablespoons canola oil
- 8 shallots, peeled and quartered
- 1 pound Golden Delicious or Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges
- 1/4 teaspoon sugar
Method
- Place the oven rack in its lowest position and preheat to 250°F.
- In a small bowl, mix together Herbes de Provence, salt, and 1/4 teaspoon pepper. Rub all over roast.
- In a Dutch oven, heat oil over medium-high heat. When hot, add roast and brown on all sides, 7 to 10 minutes. Remove roast and place on plate.
- Lower heat to medium and add shallots to Dutch oven. Saute 3 minutes. Add apples and sugar. Saute 5 to 7 minutes.
- Kill burner heat and add roast back into pan, along with any shed juices. Cover the pot with a layer of foil, and place the cover on top of that. Cook 30 to 50 minutes in the preheated oven, or until the inner temperature reaches 140°F to 145°F.
- Remove roast from Dutch oven. Place on a cutting board, tent with foil, and let it sit for 20 minutes. Meanwhile, add some salt and pepper to the apple mixture, stir, and cover to keep warm.
- Slice up pork and serve with shallots and apples spooned over it.
