Porc A'La Normande(Roast Pork, Norman-Style)

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   Put the pork (fat side up) into a roasting pan with the onions cut

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   into

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   4ths and a fraction of each sage leaf on top of

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   them. Season and pour round the cider.

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   Roast in moderate to hot

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   oven at

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   400u00b0 for 1/2 hour.

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   Lower the heat and roast for 30

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   minutes to the pound, basting with the hot stock from time to

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    time. After

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    the

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    meat

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    has been cooking for about 1 hour, add

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    the unpeeled but cored apples to the pan around the pork,

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    each

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    one heavily

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    sprinkled

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    inside

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    with

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    nutmeg and cinnamon.

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    When the meat is cooked, remove to a warmed serving dish.

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    Arrange the apples and onions around it, and keep warm.

* Per serving · 4 servings · Values may vary.