Roast Pork With Apples

Preparation:

Preparation: Lightly salt and pepper the meat, roll it up, tie it with white kitchen string and brown it in a pan with two tablespoons of hot oil. In the meantime, bring the wine and the broth to the boil with the cloves, mustard, sugar, salt and crushed peppercorns. Remove the meat from the container, place it in a baking dish, salt and pepper. Arrange the peeled and diced apples all around. Sprinkle with the hot wine, cover with aluminum foil and place in a preheated oven at 200 degrees. After 20 minutes reduce to 180 degrees and cook for about an hour, often wetting the roast with the cooking sauce. When there is a quarter of an hour left before the time is up, remove the aluminum foil and continue cooking with the container uncovered. Remove, drain the meat and let it rest. Pass the sauce through a sieve, crushing the apples well with a spoon and then reduce over high heat to obtain a caramelised mixture; adjust the salt and pepper. Remove the twine from the meat, cut it into slices, arrange them on a serving plate and coat them with the hot sauce. Serve. Accompanying wines: Dolcetto D'Acqui DOC, Cesanese Di Olevano Romano DOC.