Honey-Glazed Roast Pork with Apples · Faith Middleton's Food Schmooze
Normans use apples and cider in many savory preparations—with game, poultry, even fish. In this classic pork dish from Jean-François Guillouet-Huard, of Domaine
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Cooking tools:
- Roasting pan
- Oven
- Instant-read thermometer
- Chef's knife
- Cutting board
- Serving platter
- Spoon
Ingredients
- 1 2-1/2 pounds pork loin roast (tied)
- Kosher salt
- freshly ground black pepper
- 2 tablespoons honey
- 4 sprigs rosemary
- 4 sprigs thyme
- 6 tablespoons unsalted butter (cubed)
- 2 medium yellow onions (cut into 8 wedges each)
- 2/3 cup dry apple cider
- 5 sweet-tart apples (such as Gala, Fuji, or Empire, cored and quartered)
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