French-Style Pot-Roasted Pork 2 tablespoons unsalted butter, cut into 4 pieces 4 garlic cloves, sliced thin 1 (12-ounce) pork tenderloin, trimmed Kosher salt and pepper ¼ teaspoon sugar ¾ teaspoon herbes de Provence 2 teaspoons vegetable oil ½ Granny Smith apple, peeled, cored, and cut into ¼-inch pieces 1 shallot, minced ¼ cup water ¼ cup dry white wine 1 sprig fresh thyme 1 bay leaf 1/3 cup low-sodium chicken broth 1 teaspoon minced fresh parsley 1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 2 pieces 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. Butterfly tenderloin by slicing lengthwise through side; do not cut through meat completely. Open tenderloin like book and place between 2 pieces of plastic wrap. Gently pound to even thickness. Sprinkle 1 teaspoon salt over both sides of tenderloin (½ teaspoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of pork, then spread pork with cooled toasted garlic mixture. With shorter side facing you, roll pork away from you into tight cylinder and tie with kitchen twine at 1-inch intervals. Sprinkle tied pork evenly with herbes de Provence and season with pepper. Heat oil in large ovensafe saucepan over medium heat until just smoking. Add pork, seam side up, and brown on top and sides (do not brown seam side, or bottom, of roast), about 5 minutes. Transfer pork to large plate. Melt 1 piece butter in now-empty saucepan. Add apple, shallot, and ⅛ teaspoon salt. Cook, stirring frequently, until apple and shallot are softened and lightly browned, 5 to 7 minutes. Add water, scraping up any browned bits, and continue to cook until saucepan is dry and dark brown fond has formed on bottom, about 5 minutes longer. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf and cook for 30 seconds, scraping up any browned bits. Return pork, seam side down, to saucepan; place large sheet of aluminum foil over saucepan and cover tightly with lid. Transfer saucepan to oven and cook until pork registers 140 degrees, 25 to 30 minutes. Transfer pork to carving board, tent loosely with foil, and let rest for 10 minutes. While pork rests, remove thyme sprig and bay leaf from jus and discard. Add chicken broth and bring to brief simmer over medium-high heat. Off heat, whisk remaining 1 piece butter and parsley into sauce and season with salt and pepper to taste; cover to keep warm. Snip twine and slice pork into ½-inch-thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.
Posted on: Sun, 26 Jan 2014 13:08:22 +0000
Trending Topics
Recently Viewed Topics
© 2015