Roast Pork with Apple Recipe
Roast lean pork with vegetables, Apple and olives. The most autumn dish. Hearty, energetic and cozy. I “modernized” the ancient roast a little, adding Apple and olives to it.
Servings
3
Cook Time
80minutes
Servings
3
Cook Time
80minutes
Ingredients
For roasting:
For filing:
Instructions
  1. For roasting, I took lean pork and cut it into a small cube. Vegetables: onions and carrots cut into small cubes. Apple peeled and cut into cubes, too. The Apple needs to be peeled. In a saucepan, pour olive oil and put the pork. A little fried. You can fry it harder. You fry the meat to your liking.
  2. Add the onion to the meat, gild it and spread the carrots. Fry for a couple of minutes and turn the Apple. Stir and reduce the heat to a minimum, simmer for 10 minutes under the lid. Put tomato paste or tomato sauce. Stir. Torment for a couple more minutes.
  3. Sprinkle with flour, mix again and pour hot water. Bring to a boil, reduce the heat to a minimum, cover with a lid and cook for 40 minutes. After 40 minutes, salt, put the Bay leaf, pepper. After 5 minutes, the roast is ready. You can already eat it with some side dish. But I’ll add more olives to it along with the liquid. You don’t have to do this, but I love them very much and they are more piquant.
  4. For garnish, I made crumpled potatoes with butter. For some reason, I really like to roast it with mashed potatoes. I put it in a ring, added toasting, pepper with freshly ground black pepper and sprinkle with herbs a little. Enjoy.
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