A roast that encompasses all the aromas that cider and fresh apples can offer to lend the meat tenderness and a unique taste. If you can retrieve some small wild apples, try adding them to the recipe – the result will be delicious!
Prep time: 10 + 10 min
Cooking time: 50/60 min
- 800 g of premium pork loin
280 ml of Mac Ivor Medium
- 3/4 small pippings
- 40 g of butter
- 3 spoons of extra-virgin olive oil
- Rosemary branches
- Herb scented salt
- 8 sage leaves
- 2 cloves of garlic
- Kitchen string
Mix the salt and the freshly grinded pepper in a bowl and use the mixture to season the meat.
Once the meat is evenly covered, tie it to the rosemary branches with some kitchen string.
Melt the butter with the extra virgin olive oil, and once well heated, brown the meat until it is evenly golden, paying attention not to pierce the meat in the process.
Once the roast is brown add the sage leaves and the pressed garlic cloves (without peeling them).
Simmer with cider. Add the whole apples after applying an incision along their circumference and lower the flame. Cook for approx. 50-60 minutes, turning the meat over every few minutes. Remove the meat from the casserole an leave it to rest. In the meanwhile filter the cooking juice to create a reduction to be used a sauce. Untie the meat and cut it in slices. Plate the roast with a few apple slices and add some sauce.
Suggested ciders to pair: