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Roast Pork With Apple Sauce

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Ingredients
  Boneless pork loin 7
  Garlic 1 Clove (5 gm), cut into slivers
  Soft brown sugar 2 Tablespoon
  Mustard 3 Tablespoon
  Thinly sliced onions 7 Ounce
  Cooking apples 1 3⁄4 Pound, peeled, cored and thinly sliced (Bramleys)
  Vinegar 2 Tablespoon
  White wine 1⁄4 Cup (4 tbs)
  Toasted whole wheat bread slice 7 (whole meal)
  Cinnamon 1⁄2 Teaspoon
  Grated nutmeg 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Butter 2 Tablespoon
  Dry sherry 3 Tablespoon
Directions

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 90°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

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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