Roti de Porc aux Pommes
(Pork Loin with Apples, Cider, and Calvados)
November 16, 1999
By the editors of Saveur Magazine, Chronicle Books ($40)
8 to 10 servings
Preheat oven to 325. Tie pork loin every 2 inches with kitchen string so that it holds a cylindrical shape. Mix together flour, salt and pepper to taste, and chopped rosemary in a small bowl. Rub the flour mixture all over the pork loin, coating evenly and well.
Heat 2 tablespoons butter in a large heavy skillet and sear meat over high heat, turning often, until browned on all sides, about 15 minutes. Transfer meat with pan juices to a large baking pan and scatter onions and garlic around it. Cut up remaining butter and distribute evenly over onions. Add rosemary stalks to pan. Cover pan with foil.
Put pan in oven and cook for 45 minutes, then add apples and hard cider to pan. Baste pork and apples with pan juices. Re-cover and cook for 30 minutes more. Raise oven temperatures to 400, remove foil, baste, and cook for another 15 minutes.
Transfer roast to a cutting board, remove string, and allow to rest for 10 minutes before slicing. Meanwhile, transfer onions and apples to a platter. Put pan on top of the stove over medium-high heat and reduce pan juices by half, about 5 minutes. Warm Calvados in a small pan, add to the pan juices, and carefully ignite with a kitchen match, keeping pan lid nearby to extinguish flames if necessary. Simmer sauce while you slice the pork loin. Arrange meat over apples and onions and serve with the sauce.
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