Ingredients:
1 roast pork (shoulder or fillet) weighing 1.2 kg
3 red apples (Gala or Pink Lady type)
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
3 tbsp. tablespoon of liquid honey
4 tbsp. tablespoon of olive oil
1 tbsp. tbsp balsamic vinegar
2 cloves of garlic, minced
Salt and freshly ground pepper
Detailed preparation steps:
Meat preparation
Take the roast out 30 minutes before cooking so that it is at room temperature.
Using a knife, lightly cut the meat into crisscross shapes.
Rub with salt, pepper, minced garlic, thyme leaves, and 2 tbsp. tablespoon of olive oil.
Preparing the marinade
In a bowl, mix 1 tbsp. tablespoons of olive oil, honey, balsamic vinegar and a little pepper.
️ Brush the roast generously with this mixture.
Preparing the apples
Wash the apples, cut them into quarters without peeling them.
Drizzle them with a drizzle of olive oil and add a few rosemary needles.
Cooking
Preheat your oven to 180°C (fan).
Place the roast in an ovenproof dish.
Arrange the apples around with the whole rosemary branches.
Bake for 1h30, regularly basting the roast with the cooking juices.
Turn the apple quarters halfway through cooking so that they caramelize well.
Rest & service
Take the roast out of the oven and let it rest for 10 minutes under aluminum foil.
Cut generous slices and serve with the roasted apples topped with the cooking juices.
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