Loin of Pork with Pistachios On Apple Brown Betty
|Boneless pork loin roast||4 Pound, trimmed of all excess fat|
|Ground ginger||1 Teaspoon|
|Finely chopped onions||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Apples||3 , peeled, cored and diced|
|Stale white bread||4 Cup (64 tbs), diced|
|Milk||1 Cup (16 tbs)|
|Finely chopped pistachio nuts||2 Tablespoon|
Remove the pork from the refrigerator one hour before you are ready to roast it.
Preheat the oven to 450° F. [230° C.].
Rub the surface of the pork with the salt, pepper and ginger.
Place the pork in a shallow roasting pan, without a rack, and roast it for 25 minutes.
Add the chopped onions and roast for five to 10 minutes more, until the onions are lightly browned.
Stir the white wine, diced apple and bread cubes into the pan and roast for another 25 minutes.
Beat the eggs and milk together and stir into the roasting-pan mixture.
Sprinkle the chopped pistachio nuts all around and stir them lightly into the mixture.
Roast for an additional 25 minutes, or until the pork is golden and tender.
Slice the pork and arrange it on a heated platter over the pistachio and apple brown-Betty mixture.