Roast pork loin with apples in the Perigord style

Ingredients for 2 servings:

• 500 g pork loin, boneless
• 5 small apples, sour, peeled and pitted with a corer
• 10 small potatoes, unpeeled, new potatoes
• 40 g goose fat or duck fat
• 3 cloves garlic, peeled and diced
• 3 leaves of sage, fresh
• 1 jar white wine, dry
• n. B. Black pepper, freshly ground from the mill
• some salt

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

One pot version for only one flame, e.g. for camping fans

Pierce the pork loin in several places with a knife, insert the garlic cloves, and season with salt and pepper. Then sear it in the pan in the lard until crisp. Once the roast has taken on a good brown color, I deglaze the pan with the wine. Then I briefly remove the pan from the heat and add the prepared apples, the new potatoes, and the sage leaves to the roast. Add a little more pepper and a few flakes of lard. Now cover the pan and cook over low to medium heat for about 35 to 40 minutes. Baste the pork roast with the cooking juices occasionally. If it cooks too long, the roast tends to become too dry. It’s definitely a good idea to do a quick test to see if it’s done, depending on how you prefer the consistency of the roast. After the roast has rested for a short time, I slice it open, return the slices to the pan, and place the entire pan on a trivet on the table, where everyone can help themselves to what they like. To drink, I use the same wine I used for cooking. Normally, at home in the large kitchen, I sear the meat in a pan and then put everything together in a roasting pan in the oven. However, when I’m in my motorhome on the banks of the Dordogne, I don’t have an oven, and even though there are three burners, there isn’t enough space to use them. So I use a slightly taller pan with a lid on just one burner.