INGREDIENTS

INSTRUCTIONS

INGREDIENTS FOR THE PORK
INGREDIENTS FOR THE APPLES
* tart cooking apples, such as Stayman, McIntosh, or Gravenstein
Heat the butter and the oil in a large heavy saucepan or flameproof
baking dish over medium-high heat until it is hot but not smoking.
Add the pork loin and brown it on all sides, about 2 minutes per
side. Remove the pork from the pan and reduce the heat to medium. Add
the onions and cook, stirring frequently, until they are golden and
softened, 10 to 12 minutes.
Heat the milk with 2 of the bay leaves in a medium-size pan over
medium heat until it is steaming and small bubbles have formed around
the edges. Be careful not to boil the milk. Cover and keep hot over
low heat.
On a cutting board, mince the thyme and the garlic together so they
are well combined.
When the pork is cool enough to touch, rub it all over with the
garlic and thyme mixture. Season it generously with salt and pepper,
and return it to the pan with the onions. Remove the bay leaves from
the hot milk, and pour the milk over the pork. Add the remaining 2
bay leaves to the pan, cover, and bring to a simmer over medium heat.
Reduce the heat to low and cook at a slow simmer until the pork is
tender but still slightly pink in the center (on a meat thermometer,
145 to 150 degrees F), about 1 hour. Turn it occasionally to be sure
it cooks evenly.
While the pork is cooking, place the apples in a pan with 2
tablespoons water, cover, and bring to a boil over medium-high heat.
Reduce the heat to medium and cook, stirring occasionally, until the
apples are tender but still have some texture, about 20 minutes. Add
2 tablespoons or so additional water if necessary to keep the apples
from sticking. They should be cooked to a chunky puree. Season with
sugar, if desired, and keep warm over low heat.
Transfer the pork to a warmed platter, leaving behind the onions and
the cooking liquid. Cover the pork loosely with aluminum foil to keep
it warm.
How to Prepare The Soup:
Discard the bay leaves, and puree the onions and liquid in a food
processor or blender to make a soup. Taste for seasoning, reheat
quickly, and serve as the first course.
To serve the pork, cut it into thick slices. Line a warmed serving
platter with the watercress, arrange the pork slices on top and
surround them with the apples. Serve immediately.
Copyright credit: 1996 by Susan Loomis
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster br Barb at PK
Converted by MM_Buster v2.0l.

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