Here are some pork loin recipes that will also work well with the different cuts of pork roast typically available.
Pork Roast, Loin, and Tenderloin
Pork roast, called a rôti de porc, is a very common way to prepare this meat in France. You can always find a roast in the grocery store and the fact that it is relatively inexpensive makes it a popular dinner. Other than the recipes here, it is often paired with prunes or flavored with sage.
Note that a pork roast does not refer to a particular part of the pig. Pork loin, on the other hand, comes from the back of the pig and pork tenderloin (called filet mignon in French) is a special cut that comes from the back closest to the spine.
Whichever cut you select, the pork available at the grocery store in response to consumer demand, has become leaner and leaner over the years. Unfortunately, the lack of fat, while perhaps healthier, means that pork tends to dry out when improperly cooked. Most times you need to either marinate it or cook it in a sauce to keep pork moist and delicious. The recipes you find here take that into consideration.
This is another recipe that will work with all the different sorts of pork roasts. The meat is first seared then tossed in the crock pot with a few vegetables. A complete dinner is ready eight hours later.