Name: Milk-roast Pork Loin with Apple Purée (Lomo de Cerdo con Leche y Puré de Manzana)
Yield: Serves 4
Cuisine: British
Ingredients: 3 tbsp olive oil or pork fat; 1 x 1 kg/2 lb 4 oz loin of pork, skin removed, fat left on; 1 tbsp butter; 3 tbsp water; 1 fresh thyme sprig; Salt and freshly ground black pepper; ½ stick cinnamon; 1 bay leaf; 750 ml/1¼ pints/3 cups milk; 2 sweet dessert (eating) apples, peeled, cored and cut into small chunks; 4 garlic cloves, peeled but left whole

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Pork and apples are a classic combination, more commonly associated with Normandy or England than Spain, but we should not forget that the region of Asturias has her own Celtic past. This is a land of bagpipers and cider drinkers. It is also one of the few regions where butter and milk play a large role in the kitchen and is often known as the dairy of Spain.

This recipe is an all-time favourite, equally good eaten hot or cold. It’s great to make a day ahead and leave the pork, read