Roast Pork With Apple Sauce
|Boneless pork loin||7|
|Garlic||1 Clove (5 gm), cut into slivers|
|Soft brown sugar||2 Tablespoon|
|Thinly sliced onions||7 Ounce|
|Cooking apples||1 3⁄4 Pound, peeled, cored and thinly sliced (Bramleys)|
|White wine||1⁄4 Cup (4 tbs)|
|Toasted whole wheat bread slice||7 (whole meal)|
|Grated nutmeg||1⁄2 Teaspoon|
|Dry sherry||3 Tablespoon|
With a small pointed knife, prick the meat here and there, sliding in a piece of garlic along the knife blade at each incision.
Mix the brown sugar with the mustard and spread over the meat.
Put the meat into a long dish.
Cover and microwave on HIGH for 30 minutes.
When the meat is cooked (the cooking thermometer should register about 90Â°C), cover with a double thickness of aluminum (aluminium) foil, matt side outward, and leave to stand for 15 minutes.
Put the onions in a casserole.
Cover and microwave on HIGH for 3 minutes.
Add the apples, vinegar and white wine.
Cover and microwave on HIGH for 6 minutes.
Puree the mixture in a food processor.
Crumble the toasted bread into the puree and add the cinnamon, grated nutmeg, salt, pepper and butter and liquidize once more.
Slice the meat and arrange on a serving dish.
Add the sherry to the cooking liquid, stirring with a wooden spatula.
Add salt and pepper to taste, pour into a bowl and reheat in the oven for 1 minute on HIGH.
Pour into a sauceboat