Roast Loin of Pork Normande

• 1 loin of pork (7-8 cutlets)
• salt and freshly ground black pepper
• dried thyme and nutmeg

Rub pork with salt, freshly ground black pepper, thyme, and a sprinkling of nutmeg. Arrange meat fat side up and brown in a hot oven (450°-M7) for 10 minutes. Reduce heat to slow (350°-M3) and continue to roast until meat is done, basting with blended cider and jelly for the first 1½ hours of cooking time.

Remove excess fat from the pan, adding a little water or cider if fat starts to s