Spice-Rubbed Pork Roast en Cocotte with Caramelized Onions
We knew from our experience with chicken that cooking in a covered pot over low heat for an extended period of time produces wonderful results, so we decided to develop a pork roast recipe using this method. We chose a boneless pork loin roast that was about 7 to 8 inches long and 4 to 5 inches wide. We found that leaving a 1/4-inch-thick layer of fat on top of the roast is ideal; if your roast has a thicker fat cap, trim it back to be about 1/4 inch thick. As with chicken, we found that browning the pork was an essential step in developing deep flavor.
Servings: 6
Ingredients
Spice rub:
- 5 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon brown sugar
- ¾ teaspoon ground anise seeds
- ¾ teaspoon ground cumin
- Pinch cayenne pepper
Pork:
- 1 2 1/2- to 3-pound boneless pork loin roast 7 to 8 inches long and 4 to 5 inches wide with a 1/4-inch-thick fat cap on top, trimmed and tied at 1 1/2-inch intervals
- 3 tablespoons vegetable oil
- 2 medium onions peeled, halved, and sliced thin
- 3 medium garlic cloves minced or pressed through a garlic press (about 1 tablespoon)
- 1 tablespoon unsalted butter
Instructions
Season the pork:
- Adjust an oven rack to the lowest position and heat the oven to 250 degrees.
- Pat the pork dry with paper towels.
- Toss the coriander, paprika, salt, brown sugar, anise, cumin, and cayenne together in a small bowl, then rub the mixture evenly over the pork.
Brown the pork:
- Heat 2 tablespoons of the oil in a large Dutch oven over medium heat until just smoking.
- Lightly brown the pork on all sides, 5 to 7 minutes, reducing the heat if the pot begins to scorch or the spices begin to burn.
- Transfer the pork to a large plate.
Cook the onions:
- Add the remaining 1 tablespoon oil to the pot and heat over medium heat until shimmering.
- Add the onions, cover, and cook until softened and wet, about 5 minutes.
- Remove the lid and continue to cook the onions, stirring often, until dry and well browned, 10 to 12 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
Cook the pork:
- Off the heat, nestle the pork, along with any accumulated juices, into the pot.
- Place a large sheet of foil over the pot and press to seal, then cover tightly with the lid.
- Transfer the pot to the oven and cook until the very center of the roast registers 140 to 145 degrees on an instant-read thermometer, 35 to 55 minutes.
Let the pork rest:
- Remove the pot from the oven.
- Transfer the pork to a cutting board, tent loosely with foil, and let rest until the center of the roast registers 150 degrees on an instant-read thermometer, about 20 minutes.
- Stir the butter into the onions, season with salt and pepper to taste, and cover to keep warm.
Finish and serve:
- Remove the twine, slice the pork thin, and transfer to a serving platter.
- Spoon the onions over the pork and serve.
Notes
- This recipe works best prepared with a pork roast that is about 7 to 8 inches long and 4 to 5 inches wide so that if fits comfortably in the Dutch oven.
- We found that leaving a 1/4-inch-thick layer of fat on top of the roast is ideal; if your roast has a thicker fat cap, trim it back to be about 1/4 inch thick.
- To prevent the spices from burning when browning the pork, be sure to use medium heat.