Roast Pork with Apples
After having made her reclusive client, the Opera Ghost, very angry by insisting on meeting him, Sylvie makes a real effort to get back into his good graces. Until one evening when she trips, falls, and spills roast pork with apples all over the floor just before he arrives to collect his dinner.
Pork with apples is a classic combination, and this delicious version also calls for the French apple brandy, Calvados. If you cannot find Calvados, use any apple brandy, but do try to find it for that authentic French touch.
Note: the apples and brandy need to marinate together for at least an hour prior to roasting, so plan ahead for this.
Directions: Combine apple pieces and Calvados in a bowl and marinate at least 30 minutes, preferably an hour.
When ready, using a large Dutch oven or similar large container like a le Creuset, melt the butter and olive oil together over medium high heat. Season the pork roast with salt and pepper, add it to the pot and brown on all sides, turning carefully. Transfer to a platter and cover with foil.
Add the chopped onion to the pot and sauté until softened and golden. Add half of the apple mixture and stir to combine. Reduce heat to low, return pork to pot, cover and simmer about an hour. Test the temperature of the roast with a thermometer; it should read 1600 F at the center of the roast.
Transfer the pork to a carving board, cover loosely with foil, and allow to rest for 10 minutes. Meanwhile, add remaining apple mixture to the pot and simmer for 2 minutes to cook off the alcohol. Remove from heat, add the cream and stock, and stir well. Return to low heat and simmer to thicken the sauce, but do not boil it.
Taste and adjust seasoning.
To serve, remove the string from the roast and carve it against the grain in half-inch slices. Arrange slices on a warmed platter and spoon the sauce over the pork. Sprinkle over the chopped parsley and serve.
Leftover pork slices make a lovely sandwich cold the next day.