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

Ingredients

4 lb. (2 pkg.) loin or leg pork
12 small apples, cored but unpeeled
3 sage leaves
1 pt. (2 c.) cider (0.57 liter)
salt and freshly ground pepper
3 large onions, quartered
2 tsp. each: grated nutmeg and cinnamon
1 glass Calvados

Preparation

Put the pork (fat side up) into a roasting pan with the onions cut
into
4ths and a fraction of each sage leaf on top of
them. Season and pour round the cider.
Roast in moderate to hot
oven at
400\u00b0 for 1/2 hour.
Lower the heat and roast for 30
minutes to the pound, basting with the hot stock from time to
time. After
the
meat
has been cooking for about 1 hour, add
the unpeeled but cored apples to the pan around the pork,
each
one heavily
sprinkled
inside
with
nutmeg and cinnamon.
When the meat is cooked, remove to a warmed serving dish.
Arrange the apples and onions around it, and keep warm.