Pork Roast en Cocotte with Apples and Shallots

Name: Pork Roast en Cocotte with Apples and Shallots
Cuisine: Europe, French
Ingredients: 1 , boneless pork loin roast, (2 1/2- to 3-pound), trimmed and tied at 1 1/2-inch intervals; 1 tablespoon, herbes de Provence (see note); , Salt and ground black pepper; 3 tablespoons, vegetable oil; 8 , medium shallots, peeled and quartered; 1 pound, Golden Delicious apples or Granny Smith, peeled, cored, and cut into 1/2-inch-thick wedges; 1/4 teaspoon, sugar; 1 tablespoon, unsalted butter

Main Courses
Europe
French
Meat
Pork

Cooking en cocotte yields tender, flavorful meat, but choosing the right cut of pork for this method proved a challenge.

SERVES 4 to 6

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