Roast Pork With Rosemary And Caramelized Apples Recipe

How to make it

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• Butter a baking tray.
• Using a sharp knife, make little slits all over the meat.
• Push a sliver of garlic into each slit. Turn the fillet over so that the garlic is on both sides.
• Bruise the rosemary leaves in a mortar to release the fragrant oil. Chop them up finely.
• In a saucepan, melt the butter.
• Combine the melted butter with the vinegar.
• Brush the meat with some of this mixture.
• Sprinkle with half the rosemary, and season.
• On the baking tray, scatter the onion.
• Place the pork fillets on top.
• **NB: All this can be prepared in advance and covered with clingfilm.
• When you want to cook the roast:
• Preheat the oven to Gas 8.
• Core and slice the apples into 6.
• Toss the apples in the remaining butter/vinegar mixture, then arrange them all around the baking tray.
• Sprinkle them with the sugar and the rest of the rosemary.
• Place the tray on the top shelf in the oven and roast for 25-30 minutes until the pork is cooked, and there are no pink juices. Transfer the pork and apples to a serving dish and keep warm. Let them rest for 10 minutes.
• Add a little cider to the baking tray. Loosen the onions and the juices and then pour into a saucepan over medium heat.
• Add the rest of the cider. Allow to reduce by about a third.
• Add the creme fraiche and taste for seasoning.
• Carve the pork and serve with the sauce.