Ingredients
6 tablespoons olive oil
2 1/2 pounds boneless pork loin, cut from the tip
2 1/4 cups dry white wine
12 pearl onions, peeled
1 pound 2 ounces carrots, cut crosswise on the diagonal, into 1-inch pieces
2 1/4 pounds waxy potatoes, such as Yukon gold, halved
1 dried bay leaf
2 sprigs thyme
1 bunch fresh flat-leaf parsley, chopped, plus 2 sprigs
10 whole black peppercorns
1/4 cup unsalted butter, cut into pieces
3 cloves garlic, chopped
Fine sea salt
Preparation
Heat olive oil in a Dutch-oven over medium heat. Add pork and cook, turning occasionally, until golden brown all over, 8 to 10 minutes. Reduce heat, cover, and cook, turning occasionally, 1 1/2 hours.
Add wine, onions, carrots, potatoes, butter, bay leaf, thyme, 2 sprigs parsley, and peppercorns; dot with butter. Cover, and let simmer until potatoes are tender, about 30 minutes.
Season pork with salt and sprinkle potatoes with garlic and chopped parsley before serving.
