Roast Pork With Apples - A Chef's Version

• 400 to 500 grams Pork shoulder loin block
• 1 tsp ... 1% of the weight of the pork Salt
• 1 bit less than 2 teaspoons...1% of the weight of the pork Sugar
• 1 (to taste)...about 5 to 6 sprigs Rosemary
• 1/2 of a medium apple Apple
• 1 as many (to taste) Potatoes
• 1 as many (to taste) Tiny onions (or regular onions)
• 1 Garlic
• 1 as many (to taste) Other vegetables of your choice
• 30 to 40 ml Extra virgin olive oil
• 1 A. Salt and pepper
• 1 to 2 B. Garlic (crushed with the side of a knife)

1. Rub the A. ingredients well into the pork on all sides.
2. Grate the apple skin and all.
3. Add the sugar and salt and mix.
4. Tie up the pork from Step 1 with the rosemary sprigs using kitchen twine.
5. You can tie up the meat first, and stick the rosemary sprigs in later if you like.
6. Coat the meat with the apple mixture from Step 2, and put it in a zip-locking plastic bag.
7. Put all the liquids in the Step 2 bowl into the bag.
8. Leave the meat to marinate for 24 hours in the refrigerator.
9. Take the meat that's been marinated for 24 hours (as per Step 5) out of the refrigerator about 1 to 1 1/2 hours before you are going to cook it.
10. Adjust this time depending on the season and how hot it is in the room, as well as the size of the block of pork.
11. Take the meat that's been taken out of the refrigerator out of the bag, and quickly scrape off the things on it.
12. Leave it for a while on a rack or in a colander to drain off any excess moisture.
13. Leave the meat as shown in Step 7 for 1 to 1 1/2 hours.
14. The meat is cold, so it's brought back to room temperature so that it will cook easily.
15. It will roast more evenly too.
16. Just before the pork is roasted, wipe off the surface to remove the moisture and bits of apple.
17. While the meat is resting as in Step 7, prepare the side vegetables.
18. If you're only serving the meat, skip ahead to Step 12, then to Step 15...
19. Cut up the potatoes to be the same size as the small onions.
20. Cut up the other vegetables to be about the same size too.
21. Put the olive oil and garlic in a cold frying pan, and cook over low heat to slowly transfer the fragrance of the garlic to the oil.
22. When the garlic is fragrant and has changed color slightly, turn the heat up to low-medium, add the cut up vegetables from Step 11, and sprinkle on the A. ingredients.
23. When the oil has coated the vegetables, turn off the heat and transfer the vegetables to a shallow tray.
24. Put the pork in the emptied frying pan.
25. *Brown the surface of the pork.
26. If there's not enough oil in the pan, add some.
27. Brown the pork on all 4 sides in order.
28. Add the vegetables to the frying pan.
29. Put in a preheated 180 C oven without a lid on.
30. *The meat is turned over halfway through the roasting process.
31. I use an oven-safe grill pan to roast the pork and vegetables, but you can just use the frying pan (if it's oven safe) that you used in Step 16 instead.
32. Whichever you prefer.
33. After roasting the pork for about 45 minutes, take it out of the oven.
34. * Turn it over at around the 25 minute point.
35. After taking the pork out of the oven, immediately wrap it up securely in 2 layers of aluminum foil.
36. Leave at room temperature for 30 to 45 minutes.
37. Tip: Please be sure to do Step 20, resting the pork at room temperature.
38. The pork will keep cooking with residual heat, and the meat juices won't flow out.
39. Slice the pork in any thickness you like and it's done.
40. Serve with black pepper, rock salt, garlic oil, etc.
41. - whatever you like.
42. About pink-pork: This is entirely up to what you prefer.
43. Since it is pork, I think it's fine to cook it until it's well done.
44. This shows 480 g of pork shoulder roast that's been roasted for 45 minutes.
45. We don't like pork that is any pinker than this in our house.
46. This one is 450 g of pork shoulder roast that's been roasted for 47 minutes.
47. The lighting when I took this photo is affecting the color a bit too, but I prefer the pork to be cooked to this level (vs. the level in Step 24).
48. If you have a meat thermometer, if the temperature in the center of the pork is about 80C, it will be pink as shown in the Step 24 photo.
49. This photo and the one for Step 25 show meat that has reached an internal temperature of 85C.
50. If you cook the meat in a regular home oven for 40 to 50 minutes it's fine.
51. If the temperature of the center part of the pork is too high the meat will be a bit tough, but since it has been tenderized by the apple, you don't have to worry about it too much.
52. The meat is tender and delicious without any special sauce.
53. I serve it frequently to guests.
54. About the side vegetables: In Step 20, after taking the pork out, cover the vegetables with a lid or aluminum foil to prevent them from getting cold.
55. However, in the fall and winter when it's cold the vegetables will cool down, so I recommend heating them through quickly just before serving them.
56. You can adjust the seasoning at this stage too.
57. The grilled vegetables dripping with the meat juices are quite delicious.
58. The roast pork is delicious on its own, but I highly recommend the vegetables to go with it too.
59. If you want a meat-only dish, and you don't have an oven, I recomment Saretta's recipe.
60. From Step 17 on this one is great.
61. Blocks of pork are inexpensive, but they are delicious depending on how you cook them.is "Roast pork".
62. For Christmas and special occasions, I make, "roast chicken" made easily in a frying pan.

pork salt, pork sugar, apple apple, potatoes, onions, garlic, your choice, olive oil, salt, garlic

Taken from cookpad.com/us/recipes/152611-roast-pork-with-apples-a-chefs-version (may not work)