Pork Loin with Little Green Apples

Preparation info

  • Serves

    4 to 5

    • Difficulty

      Medium

Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Sure as God made little green apples, He meant them to go with pork. This recipe calls for pork loin roast, but goes equally well with a fresh, uncooked ham.

You can substitute other vegetables, but we suggest you include the yams or sweet potatoes. (The green apples are, of course, essential.) Your entire dinner can be cooked in one large clay pot.

This is not a dish for weight watchers.

Ingredients

  • 1 loin of pork (3 pounds) trimmed of fat
  • 1 clove garlic, crushed
  • teaspoons salt
  • teaspoon freshly ground pepper
  • 1 large yellow onion, sliced
  • 6 small new potatoes, unpeeled
  • 4 yellow yams or sweet potatoes, unpeeled
  • 6 medium carrots, peeled and sliced lengthwise
  • 6 little green apples, cored
  • 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)
  • 1 tablespoon grated fresh ginger root
  • 3 bay leaves
  • Brown sugar (enough to fill the cored green apples)
  • 2 tablespoons brandy or rum, approximately
  • 2 tablespoons butter
  • 1 teaspoon arrowroot, approximately

    Method

    Presoak a clay pot, top and bottom, in water for 15 minutes.

    Rub the trimmed pork loin with the garlic, salt and ground pepper. Put the sliced onion in the bottom of the pot, then add the pork loin and insert a meat thermometer.

    Place the potatoes, yams and carrots around the pork, leaving room to add the green apples later.

    Add the rosemary, ginger, teaspoons salt and pepper, and top the pork with the 3 bay leaves.

    Place the covered pot in a cold oven.

    Set the temperature at 480 degrees.

    Cook for 1 hour.

    Meanwhile, core the green apples, but do not cut through the bottoms. Fill each core with brown sugar, moisten with rum or brandy and top with a pat of butter.

    After the 1 hour of cooking time, remove the pot from the oven and place the apples around the roast.

    Cover the pot and return to the oven for another hour of cooking (total cooking time, about 2 hours). Check the meat thermometer and remove pot from the oven when the needle is almost up to done.

    Pour off the liquid into a saucepan, heat, and thicken with the arrowroot.