Pork Normandy

Description

Pork recipe from Normandy, the French of the North, with a light fruity touch of apples. Normandy is the "Apple Paradise"! Major Norman specialties are cider (Apple lung is a young, slightly sparkling wine), and Calvados (Apple brandy), cheese camember and many other things... Normandy - many different varieties of apples - applies them, always and everywhere, in various forms, very elegant, French...

Ingredients

Loin

500 g
The Apium graveolens Dulce

5 piece
Onion

1 piece
Apple juice

450 ml
Apple

3 piece
Salt
Allspice
Vegetable oil

2 Tbsp
Bay leaf

1 piece
Figure

1 cup
Broth

2 cup
Green beans

100 g

Cooking

This meat can be cooked as one piece, and goulash-pieces. I always prefer a solid piece. In the pot/skillet/an ciprianni the pan heat the oil. Wash the meat and dry thoroughly with paper towels (not flavoring!). Fry meat in hot oil on all sides, until it will turn brown (about 5-7 minutes). The oven to put on heating at 160 ° C.

Chop coarsely petiolate celery and onions.

Add to the meat, continue to cook about 5-7 min., stirring occasionally.

Pour Apple juice (preferably homemade or fresh), bring to a boil. If you only have the store version of the juice, then you will need to add a little sour (Apple cider vinegar, lemon juice - 1-2 tbsp.) to balance the sugar of Apple juice from a Tetra Pak...

Then meat, vegetables and sauce thoroughly and season with salt and pepper, add Bay leaf, cover (make sure that the utensils were no plastic parts!) or foil. Send the pot in the preheated oven. Can be distracted by other business for approximately 35 min. if You have a prepared (frozen) broth for rice or side dish You expect a totally different side dish.

For a side dish this pork is invited to cook rice in the oven. This requires broth and rice. I don't have a chicken bulen, therefore, in parallel on the stove, I cooked vegetable...

Boiling broth (2 cups) pour the rice (dishes, you can use ceramic for microwave or solid baking dish, covered with foil)

And cover, to send to the pan next to the meat.

By 25 min. wash apples, cut into quarters, remove the nitty gritty

Add Apple slices to meat, meat to flip. Continue to simmer in the oven for another 25 minutes, until the rice is tender...

The readiness of the rice to check for complete absorption of the liquid (removing the cover): 40-50 min. in the oven will get the figure standing "hedgehog"...

Meat has long been soaked in all the juices... and what a flavorful, mmmmm

Cut the meat into pieces (at your discretion, I love - along with plates), it is so crumbly that you need to use only the sharpest knife!

Very often in French cuisine, when served a meat, is green beans. I had the pods of sugar beans frozen: thaw in microwave, adding a pinch of sugar and salt or in boiling water for about 3 minutes, Pour the sauce over the meat and rice (the Apple pulp will add thickness to the sauce).

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