Porc A'La Normande(Roast Pork, Norman-Style)

• 4 lb. (2 pkg.) loin or leg pork
• 12 small apples, cored but unpeeled
• 3 sage leaves
• 1 pt. (2 c.) cider (0.57 liter)
• salt and freshly ground pepper
• 3 large onions, quartered
• 2 tsp. each: grated nutmeg and cinnamon
• 1 glass Calvados

1. Put the pork (fat side up) into a roasting pan with the onions cut
2. into
3. 4ths and a fraction of each sage leaf on top of
4. them. Season and pour round the cider.
5. Roast in moderate to hot
6. oven at
7. 400u0b0 for 1/2 hour.
8. Lower the heat and roast for 30
9. minutes to the pound, basting with the hot stock from time to
10. time. After
11. the
12. meat
13. has been cooking for about 1 hour, add
14. the unpeeled but cored apples to the pan around the pork,
15. each
16. one heavily
17. sprinkled
18. inside
19. with
20. nutmeg and cinnamon.
21. When the meat is cooked, remove to a warmed serving dish.
22. Arrange the apples and onions around it, and keep warm.

loin, apples, sage, cider, salt, onions, nutmeg, glass calvados

Taken from www.cookbooks.com/Recipe-Details.aspx?id=632033 (may not work)