Pork Loin With Little Green Apples
|Loin pork||1 (Trimmed Of Fat)|
|Garlic||1 Clove (5 gm), crushed|
|Salt||1 1⁄2 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Yellow onion||1 Large, sliced|
|New potatoes||6 Small (Unpeeled)|
|Yellow yams/Sweet potatoes||4 (Unpeeled)|
|Carrots||6 Medium, peeled and sliced lengthwise|
|Green apples||6 Small, cored|
|Grated ginger||1 Tablespoon|
|Brown sugar||1 Tablespoon|
Presoak a clay pot, top and bottom, in water for 15 minutes.
Rub the trimmed pork loin with the garlic, salt and ground pepper.
Put the sliced onion in the bottom of the pot, then add the pork loin and insert a meat thermometer.
Place the potatoes, yams and carrots around the pork, leaving room to add the green apples later.
Add the rosemary, ginger, 1 1/2 teaspoons salt and pepper, and top the pork with the 3 bay leaves.
Place the covered pot in a cold oven.
Set the temperature at 480 degrees.
Cook for 1 hour.
Meanwhile, core the green apples, but do not cut through the bottoms.
Fill each core with brown sugar, moisten with rum or brandy and top with a pat of butter.
After the 1 hour of cooking time, remove the pot from the oven and place the apples around the roast.
Cover the pot and return to the oven for another hour of cooking (total cooking time, about 2 hours).
Check the meat thermometer and remove pot from the oven when the needle is almost up to done.
Pour off the liquid into a saucepan, heat, and thicken with the arrowroot.