Method :
- Preheat the oven to 315F.
- Cut a large piece of foil and
place the pork in the center.
- In a bowl mix the sage, marjoram
and celery leaves together.
- Cover the fatty part of the pork
with the herb mixture, season to taste and wrap tightly.
- Roast for about 1 hour.
- Fold back of foil and baste the
joint with the cider.
- Continue cooking for another hour
until a sharp knife pressed into the thickest part produces clear
juices.
- To make the purée, peel and slice
the apples and bananas, put the butter in a pan and sauté the fruit.
- Add the Calvados and set it
alight.
- When the flames have died down
remove the mixture from the heat, put it in the food processor and
purée.
- Serve the pork with purée on the
side.
Serves 4
Pork is an inexpensive choice which is
equally suitable for a family dinner or a celebration meal. The fruity
purée makes a delicious change from the more usual plain apple sauce.
#ads
Get your herbs and spices' ingredients here
|