Pork with apples and potatoes

Ingredients for 4 servings:

• 1 kg pork loin(s) or shoulder, all fat removed
• Salt and pepper, from the mill
• 1 tbsp oil
• 50 g butter
• 500 g potatoes, very small, new, peeled
• 200 ml water
• 500 g apples, e.g. Golden Delicious

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Breton

Roll the meat and tie into a shape. Season generously with salt and pepper. Heat the oil in a large, oval roasting pan, add half the butter, and sear the meat well on all sides. Remove the meat from the pan and sauté the potatoes for a few minutes, turning frequently, until golden brown. Place the meat on top of the potatoes and pour in the water. Bring to a simmer, cover, and braise everything in the oven at 225°C for 1.5 hours. Turn the meat and potatoes several times during this time. 20 minutes before the end of the cooking time, peel the apples, quarter them, remove the cores, and cut each quarter into three wedges. Melt the remaining butter in a non-stick pan and fry the apple slices in batches until golden brown on both sides. Keep warm. Once the meat is cooked, arrange it on a warmed platter and top with the potatoes and apple slices. Serve with the sauce.