I left Berkley-Green farm with a paper sack stuffed full of pork goodies. I was eager to try to replicate a cooking technique I learned at Alain Ducasse, a typically French way of cooking meat in an enameled cast iron pan. (Le Creuset in my case).
For this style of cooking, I recommend a thick cut of pork, with the bone in. Allow the meat to come to room temperature. In your cast iron pot, melt a few tablespoons of butter at a medium high heat. Don’t allow the butter to brown before placing the meat in the pan. Brown the meat on both sides, but don’t try to cook the meat through. Once both sides are browned, throw in a few sprigs of thyme and two or three cloves of garlic (leave the skin on- just crush each clove with the side of your knife). Cover the pot with a tightly fitted, oven proof lid. Place the pot immediately into an oven at 200 degrees F.
One of the secrets to cooking this meat well is a meat thermometer. It used to be said that pork should be cooked to 200F, but more recent FDA guidelines suggest 140F. Especially if you are using such fresh, clean meat as the Berkley-Green pork- this temperature should more than suffice. Any higher, you are going to have a dry meat. At this temperature, the pork should be moist and delicious! The time for cooking will vary according to the size of your cut. Just watch the thermometer closely and you won’t fail!
This is what my meat looked like when I took it out of the oven.