A 6-pound pork loin
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
Salt and pepper
4 tart apples peeled, cored and halved
1 cup coarsely chopped onion
3 tablespoons light brown sugar
1/2 cup chicken stock
1/3 cup heavy cream
Nutmeg, salt and pepper to taste
Have the butcher trim the pork loin and crack the chine bone partially
that the loin can be cut easily into chops.
In a small bowl combine the sage, thyme, marjoram and salt and pepper
taste. Rub the pork with the seasoning and let it marinate, covered, at room temperature
for 4 hours, or chilled overnight. Arrange the pork,
bone side up, on a rack in a roasting
pan and roast it 1 hour 15 minutes
at 325 degrees F. Transfer the pork on the rack to a counter
off all but 1 tablespoon of the fat from the pan.
Add to the pan the apples, onions and brown sugar. Toss the mixture
well. Turn the pork bone side down, set the rack in the pan and roast
the pork, turning
the apples once, for 1 hour more, or until a meat thermometer registers 170
Transfer the pork to a platter, transfer the apple-onion mixture with a
slotted spoon to the platter, surrounding the pork with it. Keep warm.
Skim fat from pan juices.
In a saucepan combine juices with the chicken
stock and heavy cream. Reduce until slightly thickened, and add nutmeg,
salt an pepper to
taste. Serves 8.
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