The PORK ROAST WITH APPLES is an elegant main course with a warm, enveloping flavor, perfect even for important lunches or dinners. This recipe combines the succulence of pork with the sweetness of apples, creating a unique and irresistible balance of flavors.
It pairs perfectly with sides such as mashed potatoes, roast potatoes, steamed vegetables, or a fresh salad, becoming a truly complete and sumptuous main course. For the sauce I recommend using Renette apples for this recipe, slightly tart with a pronounced flavor, but of course you can choose according to the many varieties available in our beautiful country.
This roast is ideal for special occasions thanks to its elegant presentation and refined taste, but it is simple and quick enough to prepare for a home meal and, always a plus, it is very inexpensive. In short, many virtues and really no faults.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 kg pork loin roast (about 2.2 lbs)
- 1 clove garlic
- 2 Renette apples
- Half glass white wine
- as needed extra-virgin olive oil
- 2 onions
- 2 leaves sage
- rosemary
- 2 1/8 cups vegetable broth
- as needed salt
- as needed black pepper
FOR THE PORK ROAST WITH APPLES YOU’LL NEED
- 2 Pots
- 1 Small saucepan
- 1 Immersion blender
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
PREPARATION: PORK ROAST WITH APPLES
The preparation of the PORK ROAST WITH APPLES is very easy and within everyone’s reach.
In a saucepan place the onions cut not too thin, the sage, the rosemary, a pinch of salt and let them soften over low heat until tender.
Meanwhile, in another pan add a drizzle of oil and the garlic clove. Sauté to flavor, add the meat and brown it over high heat on all sides. Be sure to turn the roast with a spoon and not with a fork, to avoid piercing it and letting the juices escape.
If the garlic starts to burn, discard it.
Deglaze with the white wine and, once the alcohol has evaporated, season the meat with salt all over.
Transfer the meat with its pan juices to the pot with the onions. Add the hot vegetable broth, cover with a lid and let cook over low heat for 40 minutes, turning the meat from time to time.
After 40 minutes, add the apples cut into large pieces and continue cooking for another 20 minutes, adding more liquid if the pan juices dry out too much.
Remove the piece of meat and wrap it in aluminum foil to keep it warm. Using an immersion blender, puree the sauce.
Return it to the heat, adjust salt and pepper and let it thicken slightly.
Slice the roast into slices about 1/8 inch thick and serve it accompanied by the apple sauce.
