Pork Roast en Cocotte

OK, so it has been over a year since I posted the last recipe in this series. Whoops. I have gotten some exciting cookbooks in the last year that have distracted me!

Here is the next recipe, and I promise I'll try to post more often and get through this book:

Concept 9: En Cocotte at Work
Recipe: Pork Roast en Cocotte with Apples & Shallots

This concept is to put a seasoned piece of meat in a pot with some vegetables and cook it without liquid at a low temperature, braising it in its own juices. But unlike braising, you can do this for a short period of time with higher quality cuts of meat.

I chose the pork roast recipe because I liked the idea of cooking a loin roast with apples in the fall. I also don't cook pork much at home.

Still working on my food photos, ha!

Here you brown the meat in a pot, which produced quite a lot of sizzling, then cook the shallots and apples in the juices, re-add the meat, and put in a covered pot in the oven at 250 degrees - for less than an hour! I wasn't sure it'd be done by then, but it was, and it was very tasty.

There is another recipe in this chapter for French chicken in a pot, which sounded good, too.

Next concept is to cook meat with the bone in for added flavor, fat, and juiciness! I think the hubs is going to like that chapter!