Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman
Normans use apples and cider in many savory preparations—with game, poultry, even fish. In this classic pork dish from Jean-François Guillouet-Huard, of Domaine Michel Huard, it’s important to use a slightly tart variety so the end result isn’t too sweet.
Featured in “Apples and Calvados are the King and Queen of Normandy“ by Adam Leith Gollner.
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Yield: 4 Time: 2 hours 30 minutes One 2½-lb. pork loin roast, tied Kosher salt and freshly ground black pepper 2 Tbsp. honey 4 fresh rosemary sprigs 4 fresh thyme sprigs 6 Tbsp. unsalted butter, cubed 2 medium yellow onions, each cut into 8 wedges ⅔ cup dry apple cider 5 whole sweet-tart apples, such as Gala, Fuji, or Empire, cored and quartered Instructions Position a rack in the center of the oven and preheat to 350°F. Place the pork in a large roasting pan or heavy pot and season to taste with salt and black pepper. Drizzle the honey over the pork, then arrange the rosemary and thyme on top. Scatter the butter over the pork, then arrange the onions in the pan around the pork.
