The trickiest part of cooking our recipe for pork roast en cocotte is finding a loin roast small enough to fit into your Dutch oven. Tying it, browning it, and gently cooking it in the oven are so easily accomplished that the dish makes a good weeknight dinner option, as long as time permits. Instead of jus to sauce the roast, this recipe features a fruit-and-vegetable accompaniment. Apple wedges and sliced shallots are cooked in the pot alongside the pork—they absorb the juices that the roast releases during cooking and become a sweet-tangy-savory side dish that's a perfect match to the herb-scented pork.