Pork Roast With Apples and Shallots

Name: Pork Roast With Apples and Shallots
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 2 1/2-3 lbs boneless pork loin roast (or Boston butt as above); 1 teaspoon thyme; 1 teaspoon rosemary; 1 teaspoon marjoram; 1/2 teaspoon lavender (optional); 2 teaspoons kosher salt; 1 teaspoon black pepper, freshly ground; 3 tablespoons vegetable oil (use 1 t if using butt or shoulder); 8 shallots, peeled and quartered; 1 lb apple, peeled, cored and cut into 1/2-inch-thick wedges (Golden Delicious or Granny Smith - 2 to 3 medium); 1 teaspoon sugar; 1 tablespoon butter

Submitted by Busters friend

"This is an adapted recipe - it was initially published in "The Best Slow & Easy Recipes" by the editors of Cook's Illustrated ( 2008, $35) using boneless pork loin. I prefer to use a Boston butt or boned rolled pork shoulder, moister & much more economical. The cocotte method of using a tightly covered cooking vessel, low heat & minimal extra liquid makes for a wonderful dish. I've listed the ubiquitous Granny Smith apples but we use Limber Twigs, a great keeping/cooking apple, stored over winter in the garage. Any cooking apple works well. I also add about 2 tablespoons of Calavados (well, a glug) before covering & putting in the oven. The cooking time for the butt & shoulder is longer - I cook until an internal temp of 160F is obtained - about 85 minutes. This works well with mashed potatoes & cooked kale, mustard greens or turnip greens."

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Ready In:: 1hr 15mins
Ingredients:: 12
Serves:: 6

ingredients

2 ¹⁄₂ - 3 lbs boneless pork loin roast (or Boston butt as above)
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon marjoram
¹⁄₂ teaspoon lavender (optional)
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
3 tablespoons vegetable oil (use 1 t if using butt or shoulder)
8 shallots, peeled and quartered
1 lb apple, peeled, cored and cut into 1/2-inch-thick wedges (Golden Delicious or Granny Smith - 2 to 3 medium)
1 teaspoon sugar
1 tablespoon butter

directions

Heat oven to 250 degrees. Pat pork dry, sprinkle with herbs and season to taste with salt and pepper.
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown pork well on all sides. Transfer pork to a large plate.
Add remaining 1 tablespoon oil to pot. If using butt or shoulder, drain all but 2 tablespoons oil from pot as these are cuts with fat versus the loin. Add the shallots and cook about 3 minutes. Add the apples and sugar and cook about 5 minutes.
Off the heat, return the pork and any accumulate juices to the pot. Place a sheet of foil over the pot and press to seal, then cover tightly with a lid. Transfer the pot to the oven and cook until pork reaches an internal temperature of about 145 degrees, about 35 to 55 minutes (160F for butt & shoulder, about 85 minutes).
Remove pot from oven and transfer pork to a cutting board, tent loosely with the foil and let rest 5 to 10 minutes.
Stir butter into the apple-shallot mixture, season with salt and pepper.
Slice the pork and serve with apple-shallot mixture.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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