You're 8 ingredients away from a perfectly balanced roast.
Apples and pork are a delicious and timeless combination. Together they create a perfectly balanced roast, savory and filling, with a touch of sweetness and not much heaviness. The apple comes in two forms—chunks of whole apples and fresh apple cider—both of which cut through the fattiness of the pork. I leave the peel on the apples because the pectin it contains adds a bit of body to the sauce and prevents the apples from disintegrating when cooked.
If you don’t have fresh apple cider, you can add a tablespoon or so of applesauce to apple juice, but the resulting sauce might lack some of the depth.½ teaspoon coarsely ground black pepper2 tart apples , cored and cut into 2-inch cubesSeason the pork with the salt and pepper.Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.Remove the pork and add the onion wedges to the pot.
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