Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard
Most meats cooked en cocotte fly solo. Not this time.
Why This Recipe Works
The French en cocotte method results in a tender, juicy, perfectly cooked pork loin in this one-pot recipe. We season the pork with salt, pepper, and fresh thyme before browning it to build flavor. We then nestle it in the Dutch oven with a mixture of pearled barley, chicken broth, and white wine. The low-heat, trapped-moisture method jump-starts the barley and keeps the pork from overcooking. Once the pork is cooked, we remove it and transfer the pot to the stovetop to continue cooking the barley. As the barley simmers, we add cubed butternut squash and Swiss chard stems to the pot to soften and cook through. In the final minutes, we stir in the quick-cooking chard leaves and some Parmesan cheese for a bit of richness. The barley’s starches give the mixture a creamy, risotto-like texture that complements the juicy, lean pork.
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