Enchaud Périgourdin

Pot-Roasted Pork Loin with Carrots and Parsnips

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Preparation info

  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Having read about Enchaud Périgourdin in an old cookbook, I was so happy to finally taste it in Périgord. Once I had tried it, I never looked back — it is so simple. The pork is spiked with sticks of garlic and then roasted en cocotte with just a bit of broth in a covered casserole, so the meat stays moist and tasty. Carrots and parsnips are added halfway through the cooking, so they cook to just the right tenderness. The pork is also excellent cold: thin slices, spread with the jelled cooking juices and topped with some cornichons, make a robust sandwich between slices of country bread.

Ingredients

    Method