Roast pork with stuffed apples
Ingredients:
Roast pork ready to cook (800 g in my case)
Butter or ghee
Olive oil
Salt and pepper
1 kg apples of the same size
1 handful of prunes, pitted
1 handful of walnuts
Butter or ghee
Preparation:
Take the roast pork out of the refrigerator 1 hour before cooking. Then, brown it in a skillet with 2-3 tablespoons of olive oil. Turn the meat on all sides to cook evenly. Allow approximately 10 minutes.
Place the roast pork in a large and relatively deep baking dish. Salt and pepper. Put 1-2 tablespoons clarified butter over it. Pour 1 cup of boiling water into the dish and bake the meat at 200°C for 25 minutes, basting it often with its broth.
Meanwhile, prepare the garnish. Wash the apples, remove some of their height (like a hat) and scoop the flesh out with a spoon. The bottom must remain leekproof. The apples can be peeled or not, it is a matter of taste. Stuff each apple with chopped prunes and walnuts. Put a little butter on each.
Place the apples around the roast pork. Baste them both (apples and meat) with broth. Continue cooking for 40 minutes while basting the meat 1-2 times.
Serve the roast pork hot, cutting the meat into slices and garnishing each plate with a stuffed apple.
