Summary

Ingredients

• 1 kg roast pork, loosened back
• 100 g shallot (s)
• 2 tablespoon clarified butter
• 1 teaspoon sugar
• 375 ml cider, tart
• 3 apples, tart ones
• 2 sticks oregano, fresh (or teaspoons dried oregano)
• 4 cl calvados
• salt and pepper
• possibly cream

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Instructions

1. Rinse the back of the pork with cold water, pat dry and rub salt and pepper. Heat the clarified butter in a large casserole and fry the meat in it all around.
2. In the meantime, peel and quarter the shallots. Add the shallots and sugar to the seared meat and heat until the sugar is lightly caramelized. Deglaze with the cider and let simmer gently for 1 hour, covered. Pour the stewing stock over the meat more often.
3. Wash the apples, quarter them and remove the core. If you like, you can of course peel it beforehand. At the end of the braising time, add the apples with oregano and calvados to the meat and simmer for another 15 minutes.
4. Take the saddle of pork out of the pot, wrap it in aluminum foil and keep it warm. Take a third of the apples out of the pot, puree the rest with the stock and season with salt, pepper and possibly cream.
5. Put the apples back in the sauce, heat them up again briefly and then arrange on plates together with the meat slices and the sauce.
6. As a side dish, croquettes are an excellent accompaniment and a glass of cider goes well with a drink.