Pork Roast With Apples and Shallots

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2 12 - 3
    lbs boneless pork loin roast (or Boston butt as above)
  • 1
    teaspoon thyme
  • 1
    teaspoon rosemary
  • 1
    teaspoon marjoram
  • 12
    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
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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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