A Delicious French Pork Roast with Apples and Potatoes
This delightful French pork roast is infused with the flavors of cider, rosemary, and sautéed apples, making it a mouthwatering dish that is as perfect for a cozy dinner as it is for entertaining guests. Originating from Picardie in Northern France, this recipe avoids using cream, letting the natural flavors shine through. The outcome? A succulent pork roast that just melts in your mouth!
Ingredients for Pork Roast Recipe in a Dutch Oven
This easy French recipe is straightforward to prepare and requires just a few quality ingredients. Gather the following items to embark on this culinary adventure:
- Pork: Ask your butcher for pork shoulder or fillet (tenderloin). The cut should be tied and wrapped in fat to retain moisture during cooking; if unavailable, you can wrap it in streaky bacon and secure it with kitchen twine.
- Potatoes: New potatoes work well, but red-skinned potatoes bring a lovely nutty flavor, especially when the skins are left on. Keeping the skins retains nutrients too!
- Cider: For the best flavor, opt for dry apple cider, known in French as ‘cidre brut.’ Aim to use about half a 75cl bottle. Avoid sweetened apple juices for this recipe as they can alter the dish’s taste.
- Rosemary: This aromatic herb melds beautifully with the pork, enhancing its flavor. Other great options include sage or thyme as they also complement the potatoes and apples.
- Apples: Cooked towards the end of roasting, they should retain their structure. Fry them in the remaining butter, and if they’re organic, keep the skins on for additional flavor!
Which Pork Roast is the Most Tender?
For this recipe, the best choices are either pork shoulder or fillet. I personally prefer using shoulder as it’s a more affordable cut and is incredibly tender when cooked properly. In France, it’s sold as ‘rôti de porc’ – typically shoulder with the bone removed and tied to keep it juicy. If you decide to use fillet, ensure you cover it in bacon or fat to preserve its moisture, as it’s quite lean.
What Herbs Go Best with Pork?
Fresh herbs are an excellent partner for pork, with rosemary, sage, and thyme being top choices. They hold up well during cooking, making them ideal for roasts and stews. If fresh herbs aren’t accessible, dried or freeze-dried versions will work just fine.
How to Cook a Pork Roast in an Enamel Pot
This recipe is incredibly easy and is best cooked in an enamel pot (Dutch oven) to keep the meat tender.
Instructions:
Begin by heating the oil and half the butter in your Dutch oven over medium-high heat. Once hot, insert a sprig of rosemary into the meat (making sure to tuck it under the string), and reserve the remaining herbs for later.
Brown the meat on all sides. Once golden, add the potatoes and the rest of the chopped rosemary, sautéing for about 3 minutes until they are golden brown and infused with flavor.
Pour in the cider, allowing it to sizzle and develop flavor. Lower the heat, cover the pot, and let it simmer for 1½ hours. Alternatively, you can roast it in the oven at 170°C (150°C fan) or 350°F (Gas mark 3). Remember to turn the meat and potatoes halfway through cooking, basting them with those lovely juices!
About 20 minutes before the cooking time is up, wash, core, and quarter the apples (peeling if not organic). Slice each quarter into 2 pieces. In a separate non-stick frying pan, melt the remaining butter and sauté the apples for 6-8 minutes until they are golden. Keep a close eye on them to avoid mushiness!
Check the pork by piercing the center with a skewer; the juices should run clear with no pink remnants. Transfer the roast to a cutting board and allow it to rest for 5 minutes. Carefully discard the fat before slicing into this succulent roast.
How Long Does it Take?
The total cooking time for a pork roast in a Dutch oven is approximately 1 hour and 45 minutes, which includes 1½ hours of simmering. For larger cuts, such as a 2kg (4lb) roast, increase cooking time to about 2.5 to 3 hours. If you are slow cooking in a crock pot, the cooking time will be doubled.
Can Pork Roast Be Pink?
Unlike beef or duck, pork roast should not have any pink meat. To check if it’s done, pierce the roast; the juices should be clear. If so, it’s time to remove the meat, let it rest, and slice!
How to Serve
When your roast is ready, serve it on a large dish, accompanied by the cider sauce, potatoes, and buttery apples. The meat is so tender it practically melts in your mouth! Pair this dish with a glass of French cider or a fruity white wine like Viognier or Chenin Blanc. If red wine is more your style, a fruity Pinot Noir from Burgundy or Alsace complements the flavors beautifully.
This dish pairs well with additional vegetable sides such as glazed Vichy carrots, braised red cabbage, or sautéed green beans.
For a quick midweek delight, try our easy Pork in Honey Sauce!
