In France potatoes and apples are both pommes or apples. But the potato is an earth apple or pomme de terre, while the apple is just an apple or maybe pomme de tree 🙂
Whenever I make pork roasts or chops my husband won’t sit down until there’s apple sauce on the table, almost like pork cannot be eaten without it. Why? Well, because his mother always served applesauce with the pork. You would think that this would have ceased to get on my nerves after 35 years, but it hasn’t. That’s why I decided to cut him off by sauteing some apples to go with the roast. Ha, ha honey!
Now Jamie O, this is the time when you need two oven pans; one for the potatoes and one for the roast because unlike this small, rolled roast http://atomic-temporary-17826715.wpcomstaging.com/2011/11/28/pork-roast-with-balsamic-potatoes/ that cooked in an hour and a half, this larger, bone-in roast cooked for 2 1/2 hours. The potatoes would be unable to stand up to that. In order to dazzle my husband with all the new cookware I’ve bought, I used the bottoms of two tajines.
My husband opened a Sancerre, turned on the Christmas music and amused himself with the bottle. Look Roger! A vertical picture!
The Christmas tree brigade, overcome by the aroma coming from the oven, started to look a little peckish, so I made them a quick snack to keep their spirits up.
Pork Loin Roast with Apples and Potatoes
1/2 cup olive oil
Leaves from 3 fresh rosemary branches
1 tbsp dried sage leaves
6 cloves garlic, minced
Salt and pepper
6 bone pork loin roast
1 lb small potatoes
4 apples, cored and sliced into 6 wedges each
Juice of one lemon
Chop the rosemary leaves and combine with the olive oil, sage and garlic. Season the roast with salt and pepper, then rub with half of the olive oil mixture. Cut the small potatoes in half, leaving the skin on, season with salt and pepper, then toss with the other half of the olive oil mixture and put into the bottom of a tajine. Set aside.
Put the pork in the bottom of another tajine and roast in a 375 degree Fahrenheit oven for 2 1/2 hours. After 1 1/2 hours, add the potato tajine to the oven.
Toss the apples with the lemon juice and saute in butter until they are browned but still firm. Serve with the pork in the place of apple sauce.