Ingredients
5 lb. boneless loin of pork
2 sprig rosemary
4 tbsp. olive oil
1 tbsp. coarse cooking salt
6 medium potatoes
2 tbsp. fresh sage leaves
2 tbsp. Fresh rosemary leaves
3 large green apples
1/2 c. water
1 tsp. sugar
1 pinch cinnamon
Preparation
Step 1Preheat oven to 425 degrees F or 400 degrees F fan-forced.Step 2Score pork rind with sharp knife. Tie pork with rosemary sprigs on top at 3/4-inch intervals with kitchen string. Place pork in large roasting pan; rub with 2 tablespoons oil, then salt. Roast about 40 minutes or until rind blisters. Drain excess fat from pan.Step 3Reduce oven to 350 degrees F or 325 degrees F fan-forced. Roast pork about 1 hour. Transfer pork to plate; cover loosely with foil, stand 15 minutes before carving.Step 4Meanwhile, combine potato with remaining oil and herbs in large bowl. Place in a single layer on oven tray. Roast uncovered, about 35 minutes.Step 5Meanwhile, make apple sauce: Peel and core apples; slice thickly. Place apples and the water in medium saucepan; simmer, uncovered, about 10 minutes or until apple is soft. Remove pan from heat; stir in sugar and cinnamon. Blend or process mixture until almost smooth.Step 6Serve pork with apple sauce.
From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!
