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1
ROAST PORK: Preheat oven to 350 degrees.
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2
With a sharp knife, make shallow slits in the meat and insert garlic.
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3
Rub the roast with a mixture of salt and pepper.
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4
Place the meat on a rack in a shallow roasting pan.
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5
Pour in about 1/4 cup water.
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6
Surround the meat with the potatoes.
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7
Turn the potatoes occasionally during the cooking process to help brown them.
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8
Roast the meat until cooked through, about 40 minutes to the pound or until internal temperature of the meat registers about 170 degrees.
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9
When the roast is done, allow it to sit 10 to 15 minutes before carving.
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10
PINEAPPLES A L'ORLY: Sift together dry ingredients.
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11
Beat egg, milk, and butter.
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12
Pour wet ingredients into flour mixture and stir until smooth.
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13
Let sit 1 to 2 hours.
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14
Preheat oil for deep frying to moderate temperature.
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15
Coat the pineapple slices with the fritter batter and fry until they are golden brown and crispy, turning occasionally, about 1 minute.
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16
CARROT AND APPLE SAUTE: Approximately half an hour before serving the roast pork, melt butter in a large skillet.
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17
Add carrots and apples, sprinkle with salt and pepper, and saute briefly over medium-high heat until the carrots are just starting to get soft.
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18
Reduce heat to low, cover, and let braise about 15 minutes, or until carrots are just tender.
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19
Sprinkle in the rum and brown sugar.
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20
Simmer, stirring, until sugar melts.
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21
Serve hot.
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22
Serve pork slices topped with Pineapples a l'Orly, accompanied by pan roasted potatoes and Carrot and Apple Saute.
