French Style Pot Roasted Pork Loin Recipes

COUNTRY FRENCH PORK WITH PRUNES AND APPLES

Country French Pork with Prunes and Apples image

The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons all-purpose flour
1 tablespoon herbes de Provence
1-1/2 teaspoons salt
3/4 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
2 tablespoons olive oil
2 medium onions, halved and thinly sliced
1 cup apple cider or unsweetened apple juice
1 cup beef stock
2 bay leaves
2 large tart apples, peeled, cored and chopped
1 cup pitted dried plums (prunes)

Steps:

Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.

FRENCH ROAST PORK

French Roast Pork image

This is perfect! Very Delicous. The Spices are phenomenal. Comes from "The All New Good Housekeeping Cookbook" Let me know what you all think.

Provided by crazycookinmama

Categories Pork

Time 1h5m

Yield 6 Main Dish Servings, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs boneless pork loin roast, trimmed
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup dry white wine
2/3 cup chicken broth

Steps:

Preheat oven to 350³F.
Pat pork dry with paper towels.
In cup, combine salt, thyme, cinnamon, pepper, nutmeg, and cloves.
Use to rub on pork.
Place roast on rack in small roasting pan (13" by 9").
Roast pork until meat thermometer inserted in center of roast reaches 155³F, about 1 hour.
Internal temperature of meat will rise to 160³F upon standing.
When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier slicing.
Meanwhile, add wine to rasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan.
Add broth and heat to boiling; boil 2 minutes.
Remove from heat and skim and discard fat.
Serve pan juices and applesauce with pork.

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