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> Pork Loin Roast W. Cider, probably french ;)
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Aon_Daonna 
Posted: 22-Dec-2003, 02:36 PM
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My G-grandma used to make this:

Pork Loin with Apples, Cider and Calvados

One 4 1/2-pound pork loin roast
1 tablespoon flour
Salt, freshly ground black pepper
2 teaspoons finely chopped rosemary
4 tablespoon butter
1/2cup hard cider
3 medium onions, chopped
2 cloves garlic, chopped
4 stalks rosemary (optional)
5 baking apples, cored, quartered
1/4 cup Calvados [apple brandy]

Preheat oven to 160°C. Tie pork loin every 2 inches with kitchen twine so that it holds together in a "round" shape.
In a small bowl mix together flour, salt, pepper and chopped rosemary.
Rub the flour mixture all over the pork loin coating evenly and well.
Heat 2 tablespoons butter in large heavy skillet and seat meat over high
heat, turning often, until brown on all sides. Transfer with pan juice to a
large baking pan. Scatter onions and garlic around the roast. Cut up remaining butter and distribute evenly atop onions. Add rosemary stalks
to pan. Cover with foil and place in oven. Cook 45 minutes, then add
apples and hard cider to pan. Baste everything with pan juices. Re-cover
and cook 30 minutes. Raise oven temperature to 200°C., remove
foil, baste and cook 15 minutes.
Place roast on cutting board, remove string and allow to rest 10 minutes. Transfer apples and onions to platter.
On top of stove, reduce the pan juices by half. Warm the Calvados, add to pan juices and flame. Simmer while slicing meat. Serves 8.




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Eamon 
Posted: 22-Dec-2003, 04:09 PM
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Aon_Daonna this looks excellent! 160C = 325F and 200C = 400F for the temps, correct?


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Aon_Daonna 
Posted: 22-Dec-2003, 04:28 PM
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i would say so...

www.convert-me.com
this is a useful page for conversions, may it be temperature or measuurements
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Eamon 
Posted: 22-Dec-2003, 04:56 PM
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Great website, thanks very much!

Eamon
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RavenWing 
Posted: 23-Dec-2003, 11:02 AM
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That very closely resembles something my family makes. From what I understand it is an old family recipe.


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Aon_Daonna 
Posted: 23-Dec-2003, 11:32 AM
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well, I suppose my Great Grandma brought it from Britanny. She also made her own cider and calvados with the apples from the trees she brought from Britanny.
I loved sitting in her apple orchard, reading or so.

Her recipes are hard to read, I'm trying hard to translate some. But they are in french and in a bad handwriting..
I can speak and understand french without problem, but my reading and writing is not as good.
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Shadows 
Posted: 28-Mar-2004, 07:38 PM
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Aon,
This is exellent!!!!!!
We did not have enough, it was gone to quick!

Long time since we heard from you, are you still around?


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Aon_Daonna 
Posted: 01-Apr-2004, 05:28 PM
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hehe, apples with pork go well I think...

I'm still around although not very frequent since I was quite busy in the last weeks as well as being plagued by backache.. =/
I did work on some of my great grandma's recipe's though, testing them out and such. Maybe I'll translate the recipe for Breton waffles. They are goooood.
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