FRENCH STYLE POT ROASTED PORK LOIN

By LindaW1955

Ingredients

• 2 1/2 lb pork loin
• 6 cloves garlic, sliced thin
• 1 TBS melted butter
• 1 TBS table salt, divided
• 1 TBS vegetable oil
• 1 tsp Herbes Provence
• pepper
• 1 TBS oil
• 1 large onion, minced
• 1 granny smith apple, peeled and cut into 1/4" pieces
• 1/3 cup dry white wine,
• bay leaf
• 3 sprigs fresh thyme
• 1 TBS powdered gelatin
• 1/4 cup chicken broth
• 1 TBS butter
• 1 tBS fresh parsley

Preparation

Step 1

1. Butterfly pork loin: on long side of roast, insert knife 1/3 from bottom, slicing through to other long side and opening like a book, stopping 1/2" from end. Starting where you left off insert knife into thick portion and repeat. Cover with plastic wrap and pound thicker areas until even.
2. In skillet - melt butter and add garlic slices. Cook over medium-low heat 5-7" until light brown. Cool in fridge for 10"
3. Sprinkle 1/2 TBS salt over inside and outside of roast and massage in until surface feels tacky. Sprinkle the cooled garlic cloves over the interior surface, fold like business envelope and tie w/ twine at 1" intervals.
4. In dutch oven heat vegetable oil over medium heat until barely smoking. Sprinkle exterior of roast w/ Herbes de provence and pepper and place fat side down in pot. Brown on sides and top, but not bottom for 5-8". Remove portk
5. Add 1 TBS oil to dutch oven with onion, granny smith and cook 5-7 minutes or until onion soft. Add remaining garlic cloves, cook 30 seconds, add 1/3 cup dry white wine, bay leaf and thyme and cook approx 30 seconds. Return roast to pan fat side up, cover pot w/ foil and then lid. Cook at 225 for 50-90" or to 140 degrees.
6. Remove pork from dutch oven, tent with foil for 20".
7. Sprinkle 1 TBS powdered gelatin over 1/4 cup chicken broth. Remove thyme and bay leaf. Measure the au jus and add chicken broth to measure 1 1/4 cups. Return au jus to pot, bring to simmer, whisk in gelatin. Stir in 1 TBS butter and parsley. Slice roast, ladle sauce over roast, serve.