Pork roast with apples recipe

Pork Roast with Apples recipe

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Ingredients

1 ½ kg	loin of pork
40 g	butter
	salt
1 sprig(s)	fresh rosemary
	apples, cored
	salt and pepper, to taste
150 ml	dry white wine
150 ml	chicken or vegetable stock
sprig(s)	fresh watercress, to garnish

Instructions

Preheat oven to 180°C.

Rub meat with the butter, then sprinkle with salt.

Place the pork in a roasting tin together with the rosemary sprig and roast for 2 hours.

Season the apples to taste. Make a shallow cut through the skin around the apples about one third of the way down. Place in a tin and baste with some of the fat from the pork. Place apples on a lower shelf in the oven and bake for the last 30 minutes of the cooking time.

Drain off most of the fat from the roasting tin, leaving the meat juices. Pour the meat juices in a small saucepan, add the wine and bring to a quick boil. Stir in the stock and boil for 2-3 minutes.

To serve, arrange the apples around the pork, garnish with watercress and serve with the wine gravy.

Preparation time:
ca. 45 min
Grade of difficulty:
tricky
Calories per portion:
n/a